CHICKPEA TABBOULEH WITH SALAD

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CHICKPEA TABBOULEH WITH SALAD image

Yield 4

Number Of Ingredients 9

1 cup (250 mL) each: medium or coarse bulgur wheat, boiling water
3 tbsp (45 mL) olive oil
Juice of 1 large lemon
Small handful flat-leaf parsley leaves, chopped
Large handful mint leaves, chopped
1 pint cherry or grape tomatoes (about 2 cups/500 mL), halved
19 oz (540-mL) can chickpeas, rinsed, drained
2 cups (500 mL) mixed salad greens
Kosher salt + freshly ground pepper

Steps:

  • Put bulgur in large bowl; pour boiling water over. Stir once. Cover tightly with plastic wrap. Let stand 10 minutes to rehydrate. Pour oil and lemon juice over; stirring and fluffing with fork. Add parsley, mint, tomatoes, chickpeas and salad greens. Use hands to toss well. Season with salt and pepper. Serve warm or cold.

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