Chickpea Tabbouleh
Whip up this recipe the next time you cook Middle Eastern dishes like falafel, hummus, or grilled eggplant. Looking to make it gluten free? Try brown rice, lentils, or chickpeas.
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
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Ingredients
- 1 c uncooked whole wheat bulgur
- 3 c water
- 2 medium garlic cloves
- 1 bunch fresh parsley leaves
- 1/2 c mint leaves, loosely packed
- 5 green onions, white and green parts, finely diced
- 3 small Persian cucumbers, with peels, finely diced
- 2 medium tomatoes, finely diced
- 1 15 ounce can chickpeas, drained
- 2 Tbsp extra virgin olive oil
- 1 large lemon, juiced
- 1/2 tsp freshly ground black pepper
- to taste sea salt, optional
Instructions
Step 1
Place the bulgur in a small pot with the water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 10 minutes, stirring occasionally. Remove from heat, fluff with a fork, and cover for 5 minutes. Drain any remaining liquid and transfer the cooked bulgur to a large mixing bowl and refrigerate to cool.
Step 2
Place the garlic, parsley, and mint in a food processor. Process until only finely chopped (do not liquefy), or chop by hand, very finely. Pour into the bowl with bulgur.
Step 3
Add the green onions, cucumbers, tomatoes, chickpeas, olive oil, lemon juice, black pepper, and sea salt, if desired, and toss gently.
Step 4
Chill until serving time.