Tabbouleh Salad 1

2015-03-07

 This recipe serves 4

Ingredients

  • 1 cup bulgar ( medium or coarse)
  • 1 19 oz can chickpeas, drained and rinsed Chickpeas (garbanzo beans, bengal gram), mature seeds, canned
  • 2 large tomatoes, seeded and chopped Tomatoes, red, ripe, raw, year round average
  • 1 cup English cucumber, diced
  • 1 cup parsley, minced Parsley, raw
  • 1/2 cup chopped green onions Onions, green, spring or scallions (includes tops and bulb), raw
  • 1/4 cup fresh mint, chopped Peppermint, fresh
  • DRESSING
  • 1/4 cup lemon juice Lemon juice, raw
  • 2 Tbs olive oil Oil, olive, salad or cooking
  • 2 cloves garlic, minced Garlic, raw
  • 1 tsp salt Salt, table
  • 1/2 tsp pepper Spices, pepper, black

Method

Step 1

In saucepan, bring 1 3/4 cups of water to boil; stir in bulgar. Reduce heat to low; cover and cook for 10 mins and no liquid remains.

Step 2

Transfer to large bowl and fluff with a fork. Let cool to room temperature.

Step 3

Add chickpeas, tomatoes,cucumber, parsley, onions and mint.

Step 4

DRESSING: In small bowl whisk together juice,oil,garlic, salt and pepper; pour over bulgar mix and toss to combine.

[tips]

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