This vegetable tabbouleh salad looks beautiful served in a glass bowl (such as a trifle bowl), but you can use one large mixing bowl or a large covered glass storage container (this round Pyrex with glass lidis my current favorite).
Vegetable tabbouleh salad is best enjoyed within 3-4 days.
1/4 cup fresh lemon juice
1 tablespoon white wine or rice vinegar
1 garlic clove, smashed and finely chopped
1/2 teaspoon fine sea salt
1/4 cup tahini
3 tablespoons extra-virgin olive oil
1 teaspoon Maras pepper or 1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
2 - 3 tablespoons cold water
3/4 cup medium bulgur
2 cups chopped tomatoes (about 1 pound)
2 cups chopped English or Persian cucumbers (14 ounces)
2 - 3 cups baby arugula, spinach or torn Romaine lettuce leaves
1 (14-ounce) can chickpeas, drained
1 1/2 cups crumbled feta cheese
4 green onions with 3 inches of green tops attached, thinly sliced
1/4 cup each fresh cilantro, parsley and mint leaves
Make the dressing: Put the lemon juice, vinegar, garlic and salt in a small mixing bowl or workbowl of a mini food processor. Let sit for 10 minutes to dissolve the salt and mellow the garlic. Add the remaining ingredients and whisk or process until blended and smooth (add more water as needed to reach the a thick, pourable consistency). Taste and season with more salt if needed.
Fill a saucepan of water to a boil with salt to taste. Add the bulgur and cook 5 minutes. Turn off the heat and let sit for 15 minutes. Drain, transfer to a shallow bowl or spread on a baking sheet to cool completely.
To make the salad, layer the ingredients into your bowl or container: Start with about 1/2 cup of the tomatoes, followed by the same amount of bulgur, cucumber and chickpeas. Sprinkle with the cheese, some of the green onions and herbs. Repeat until you've used everything. Pour the dressing over the top.
Recipe by Familystyle Food at https://familystylefood.com/layered-vegetable-tabbouleh-salad/