This salad is very easy to make, and is filling enough to serve as your main course for week day lunches. The fresh mint is great, especially if you have a post-lunch meeting. Just check your teeth first!
Chickpea Tabbouleh Salad
- 1 cup medium or coarse bulgar
- 1 can chickpeas, drained and rinsed
- 2 tomatoes, seeded and chopped
- 1 cup diced English cucumber
- 1 cup minced fresh Italian parsley
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh mint
Dressing
-1/4 cup lemon juice
- 2 tbsp extra virgin olive oil
- 1 - 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp pepper
In saucepan, bring 1 3/4 cups water to boil. Stir in bulgar. Reduce heat to low; cover and cook until no liquid remains, about 10 minutes. Transfer to large bowl; fluff with fork and let cool to room temperature.
Add chickpeas, tomatoes, cucumber, parsley, onions and mint.
In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss.
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