Tabbouleh salad with chickpeas
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
3/4 cup dry bulgur, soaked in hot water 1 cup fresh parsley, finely chopped1/4 cup fresh mint leaves, finely chopped1 cup cherry or grape tomatoes, quartered2 large scallions, chopped3/4 cup canned chickpeas, rinsed and roughly choppedJuice of 1 lemon, plus zest if desired1/8 cup (2 Tbsp.) good-quality extra virgin olive oilSalt and freshly cracked black pepper to taste
Makes 4 1-cup servings. Serve atop a bed of lettuce and make into lettuce wraps if desired.
Place dry bulgur wheat in a bowl and add enough hot water to cover by about 1 inch. Soak for about 30 minutes or until all or most of water is absorbed. Press into wire strainer to squeeze out as much moisture as possible.
In large bowl, combine moistened bulgur, parsley, tomatoes, scallions and chickpeas. In separate small bowl (or liquid measure used for oil), combine oil and lemon juice (plus zest, salt and pepper is using). Mix with fork or whisk until combined. Pour over bulgur mixture and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user GIRANIMAL.
Place dry bulgur wheat in a bowl and add enough hot water to cover by about 1 inch. Soak for about 30 minutes or until all or most of water is absorbed. Press into wire strainer to squeeze out as much moisture as possible.
In large bowl, combine moistened bulgur, parsley, tomatoes, scallions and chickpeas. In separate small bowl (or liquid measure used for oil), combine oil and lemon juice (plus zest, salt and pepper is using). Mix with fork or whisk until combined. Pour over bulgur mixture and mix well.
Number of Servings: 4
Recipe submitted by SparkPeople user GIRANIMAL.
Nutritional Info Amount Per Serving
- Calories: 224.8
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 153.1 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 8.2 g
- Protein: 6.5 g
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