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Asparagus Tabbouleh Salad

The great thing about tabbouleh is that it’s absolutely packed with fresh herbs. This zingy, fresh tabbouleh comes with a generous helping of asparagus, giving it plenty of extra goodness and bite. This dish feels like a salad but fills you up like a main course. And it’s packed with goodness, so you can feel good about eating it. A real win all round!
Before you start
Large saucepan of salted water on a high heat | Preheat grill to high | Roasting tray
Ingredients
- 250g bulgur wheat
- 2 large bunches of asparagus (500–600g)
- 50g sunflower seeds
- 75ml olive oil
- 2 lemons, or more if needed
- 1 red onion
- 1 tbsp ras el hanout
- 75g pitted dates
- small bunch fresh coriander
- small bunch fresh mint
- small bunch fresh parsley
- 1 x 400g tin chickpeas
- 2 tbsp pomegranate seeds
- salt and black pepper
For the dressing
- 150g plant-based yoghurt
- 2 tbsp tahini
- 1 tbsp water
- salt and black pepper
Method
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1.
Cook the bulgur wheat | Bring the pan of salted water to the boil | Add the bulgur wheat and cook according to the packet instructions
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2.
Grill the asparagus | Trim the asparagus and toss the stems into a roasting tin along with the sunflower seeds | Drizzle over 1 tablespoon of the olive oil and season with salt and pepper | Place under the hot grill to cook for 3–5 minutes, turning occasionally, until softened but still firm
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3.
Build the tabbouleh | Slice the lemons in half | Squeeze the juice of 3 halves into a large mixing bowl | Peel and finely chop the red onion and add to the bowl | Add a big pinch of salt and the ras el hanout | Squeeze the onion well with your hands so the lemon juice starts to pickle it | Roughly chop the dates and add them to the bowl | Pick the leaves from the herbs | Reserve a few leaves for garnish and roughly chop the rest | Add the chopped herbs to the bowl
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4.
Rinse the bulgur and chickpeas | Tip the cooked bulgur wheat into a colander along with the chickpeas | Rinse with cold water until the bulgur wheat is cool
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5.
Make the dressing | Put the dressing ingredients into a bowl and whisk to combine | Squeeze in the juice from the remaining lemon half | Whisk again and season well
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6.
Assemble the salad | Tip the drained bulgur wheat and chickpeas into a large dish along with the remaining olive oil | Toss and season with salt and pepper | Taste and add more lemon juice, if needed | Top with the asparagus and sunflower seeds from the roasting tray | Drizzle with the dressing and scatter with the pomegranate seeds and reserved herbs