Glistening ruby-like pomegranate seeds scattered over a mound of chunky, golden-crisp leeks alongside verdant arugula leaves. All of this dressed in a creamy, nutty sauce, served on an artisanal ceramic plate for an appealing rustic look.

Crispy Leek & Pomegranate Tabbouleh

Name: Crispy Leek & Pomegranate Tabbouleh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 2 cleaned leek trimmed and sliced into 1/2 inch pieces; 1/2 pomegranate seeds extracted; 2 cups arugula leaves washed; 1 cup bulgar wheat cooked; 2 garlic cloves minced; 3 tablespoons tahini; 1 lemon juiced; 2 tablespoons olive oil; 1/4 teaspoon cayenne pepper; to taste kosher salt; to taste black pepper

A Middle Eastern salad turned fall sensation.

Category Salad

Prep 15 minutes

Cook 20 minutes

Style Middle Eastern

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · November 03, 2025

A little about this dish

Embark on a culinary journey with this innovative twist on a traditional Middle Eastern salad. Bringing a unique, vibrant harmony of flavors, this creation features crispy, caramelized leeks - an underrated vegetable of the season. They perfectly complement juicy pomegranate seeds, spicy arugula and tahini dressing, giving a captivating tangle of sweet, savory, and sharp flavors.

Ingredients (for 2)

Cleaned leek — 2 — trimmed and sliced into 1/2 inch pieces
Pomegranate — 1/2 — seeds extracted
Arugula leaves — 2 cups — washed
Bulgar wheat — 1 cup — cooked
Garlic cloves — 2 — minced
Tahini — 3 tablespoons
Lemon — 1 — juiced
Olive oil — 2 tablespoons
Cayenne pepper — 1/4 teaspoon
Kosher salt — to taste
Black pepper — to taste

Preparation

Step 1 — ⏰🥬🔥

Preheat your oven to 425°F. Arrange leeks on a baking sheet, drizzle with a tablespoon of olive oil, sprinkle with salt and black pepper. Then roast for 15-20 minutes, or until golden and crispy.
Step 2 — 🍋💧🥣

Prepare the dressing by combining tahini, lemon juice, the remaining olive oil, minced garlic, cayenne pepper, salt, and black pepper in a bowl, whisk these until a smooth mixture is achieved.
Step 3 — 🥗🌾🔄

In a large bowl, assemble the salad by mixing together the arugula, cooked bulgar wheat and the roasted leeks. Drizzle with the tahini dressing and gently toss all the ingredients together.
Step 4 — 🍽️🥰🎉

Transfer the salad to serving plates, making sure to garnish each serving with a scattering of pomegranate seeds on top.

A final fox tip

Traditionally, a tabbouleh is more about herbs, bulgar wheat, and tomatoes. This version with leeks and pomegranate gives it a seasonal touch. Feel free to incorporate other fall vegetables or switch bulgar wheat with quinoa for more proteins. Invite kids to help out in deseeding the pomegranate or whisking the dressing.