Spiced Chickpea & Lentil Kibbeh with Tahini-Yogurt Drizzle & Herbed Tabbouleh
Prep 20 min · Cook 25 min · Serves 2 · medium
Lebanese-inspired baked kibbeh made with a hearty blend of chickpeas and brown lentils, aromatic spices, and pine nuts, served alongside bright parsley-mint tabbouleh with a creamy tahini-yogurt sauce. A satisfying vegetarian dinner celebrating Levantine flavors.
Ingredients
- 0.5 cup dried brown lentils, or 1 cup cooked
- 1 can chickpeas, 15 oz, drained and rinsed
- 0.5 cup fine bulgur wheat
- 1.5 cups fresh flat-leaf parsley, finely chopped
- 0.5 cup fresh mint leaves, finely chopped
- 1 cup cherry tomatoes, diced
- 0.5 medium red onion, finely diced
- 1.5 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp allspice
- 0.25 tsp cayenne pepper
- 6 tbsp extra virgin olive oil, divided
- 0.25 cup pine nuts, toasted
- 3 tbsp tahini
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