A Leap of Faith

Moving to Brooklyn on a leap of faith has meant a month filled with lots and ups and downs and running around

 Back and forth from MA to NY, back to back interviews, and back to not having a grocery routine has left me grabbing granola bars for lunch and protein shakes for dinner.

Somewhere between endless errands and escaping the sweaty subway with my pencil skirt stuck to me, I managed to explore the endless markets in my area and sit down for a savior of a meal.

This tabbouleh is your standard recipe topped with roasted tomatoes and seasoned, roasted chickpeas for a little extra twist and a welcome back to the grind!

Roasted Tomato and Chickpea Tabbouleh

Ingredients

• 1 pint cherry tomatoes
• 1 T olive oil
• 1 T balsamic vinegar
• 1 can chickpeas, rinsed very well
• 2 t turmeric
• 2 t oregano
• 1/2 t pepper
• 1 t olive oil
• 1 c bulgur + boiling water as needed
• 3/4 c shallots, finely chopped
• 3/4 c english cucumber, chopped
• 1 lemon, juiced
• 1/2 c olives, sliced
• 1 bunch flat leaf parsley, stemmed and chopped
• Feta, salt, pepper, as desired

Combine

1. Preheat your oven to 400 degrees, line 2 baking sheets with parchment paper, and boil some water.
2. Toss the cherry tomatoes, oil, and vinegar together until well combined and sprinkle with a little salt and pepper.  Scatter the tomatoes on baking sheet number one and start roasting - these need a total of 20-35 minutes of roasting.
3. Toss the chickpeas with the turmeric, oregano, pepper, and oil and scatter on baking sheet number two - these need just 10 minutes total of roasting so you can put them in when the tomatoes are half way done, or put them in now and remember to take them out.
4. While you wait cover the bulgur with boiling water until the water line is two inches higher than the bulgur.  Set aside for 15 minutes.
5. Wash and chop the shallots, cucumber, olives, and parsley.  Toss with lemon juice, salt, and pepper.
6. Drain any excess water from the bulgur then toss it with the parsley mixture,
7. Top with chickpeas, tomatoes, and feta and enjoy!