Rotisserie Chicken with Chickpea Tabbouleh Salad
This amazing Rotisserie Chicken with chickpea tabbouleh salad recipe was made with love by Debi Morris, local Chicago food blogger extraordinaire, and the legend behind the popular Instagram account Cooking Without a Net. She also happens to be a loyal and long-time HarvesTime customer and supporter, and we are big fans of hers as well! In fact, you may have already seen us share some of her posts on our Instagram stories (Thanks, Debi!). She created this salad recipe specifically to pair with our housemade rotisserie chicken. Her delicious fresh chickpea tabbouleh salad recipe completes a meal for the whole family for those back to school days.
Debi’s Chickpea Tabbouleh Salad+ Housemade Rotisserie Chicken
(Recipe of Debi Morris @cookingwithoutatnet)
Ingredients
Serves 4 to 6
1 Rotisserie Chicken
1/2 cup medium bulgur
2 large bunches of parsley, finely chopped
1 large Roma tomato, finely chopped
1 large cucumber, peeled, halved, deseeded, and finely chopped
1/2 large green bell pepper, finely chopped
1 bunch thinly sliced green onions (both green and white parts)
1-1/2 cups cooked drained chickpeas, or 1 15-oz can, rinsed and drained
6 tablespoons lemon juice (approximately 1-1/2 lemons)
1/4 cup olive oil
1 clove of garlic, crushed or grated
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
1/4 cup toasted pine nuts*
Aleppo pepper for garnish (optional)
*To toast the pine nuts place them in a small skillet over medium-high heat and cook, stirring constantly,
until they just start to brown and you can smell the aroma from the oil in the nuts. Remove from the
heat immediately and let cool before serving.
Tahini Yogurt Sauce Ingredients
1/2 cup plain whole yogurt
2 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, crushed
1/2 teaspoon salt
Directions
1. Rinse the bulgur in a fine mesh sieve until the water runs clear. Place in a large bowl.
2. Add the parsley, tomato, cucumber, bell pepper, green onions, and chickpeas and mix well.
3. Add the lemon juice, olive oil, garlic, salt, and black pepper and mix until everything is well combined. Let sit for at least an hour for the
bulgur to soak up the liquid and get tender.
4. Combine all of the ingredients for the Tahini Yogurt Sauce in a small bowl and whisk together.
5. Arrange the tabbouleh in the middle of a large serving plate.
6. Remove the chicken meat from the bones and slice it. Arrange the sliced chicken over the top of the salad and top with the Yogurt Tahini Sauce,
followed by the toasted pine nuts and Aleppo pepper, if using. Or you can arrange the salad evenly
divided among dinner plates and lay the slices down the middle on top of the salad on each plate and
top with the yogurt tahini sauce, pine nuts, and the Aleppo pepper if using.
A big Thank You Debi from everyone here at HarvesTime for your continued support and patronage, food activism, inspired recipes, and role in community upliftment. It’s customers like you whose care helps keep our doors open year after year!
Follow Debi on Instagram for more amazing recipes, or check out her website: