Tabouli Salad Twist

Salad:
6 C Fresh Curley Parsley (chopped)
1 sm Red Onion chopped
3 C Chickpeas

Dressing:
Juice of 1 Lemon
6 T. Extra Virgin Olive Oil
.5 tsp Onion Powder
.5 tsp Garlic Powder
1 tsp Salt
.5 tsp Black Pepper

Garnish: Grape Tomatoes or Chopped Tomatoes

This is good plain, or you can top it with chopped cooked chicken to make a main meal.

Wash and dry parsley. Chop off the bottom 3 inches of parsley stems. Chop parsley well, but not too fine.
Gently toss salad ingredients together till well mixed.

Place all dressing ingredients in a container with a cover. Cover and shake well for 30-60 seconds till well emulsified.

Pour half of dressing over salad mixture. Taste - add more dressing as needed. It's unlikely you will need to use all the dressing, which means it will calculate to lower calories that shown above. Cover and refrigerate.

Before serving, toss salad again to distribute dressing over salad.

At time of serving - garnish with 4 grape tomatoes cut in half.

Note 1 : Don't use Flat Parsley - it wilts too quickly.

Note 2 : If you use curly parsley and don't add tomatoes until time of serving this salad will last between 5-7 days in your refrigerator.


Serving Size: approximately 1 cup