Tabbouleh Salad with Chickpeas
Veg-EZ Video e-Cookbook • 2m 54s
A glorious blend of many of my favorite ingredients—Chickpeas, bulgur wheat, parsley, garlic, and lemony zest—this easy salad is packed full of protein.
¾ cup fine or medium grain bulgur wheat
5 whole scallions, thinly sliced
2 garlic cloves, minced
Zest of 2 lemons
¼ cup lemon juice
¼ cup extra virgin olive oil
1 teaspoon paprika
1 teaspoon salt
3 cups cooked chickpeas
2 cups finely chopped parsley
¼ cup chopped mint
Additional salt and pepper, to taste
Place the bulgur in a bowl and cover grains with boiling water. Place a plate over the bowl and allow the bulgur to stand for 25 or 30 minutes, until the grains are plump and tender and most, if not all, of the water is absorbed.
In a deep serving bowl, whisk together the scallions and garlic with the lemon zest and juice, olive oil, paprika, and salt.
Gently fold the chickpeas into the dressing.
Pour off any excess water from the bulgur, give it a squeeze and add to the chickpeas mixture, along with the parsley and mint. Gently mix until all the ingredients are blended.
Season with additional salt and pepper to taste and serve.
Serve warm or at room temperature. Scoop up the salad with wedges of pita bread or spoon onto Fried Polenta Squares. Tuck spoonfuls into radicchio or endive leaves for an appetizer.
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