Chickpea Tabbouleh

Name: Chickpea Tabbouleh
Ingredients: 1 cup medium-grind bulgur; 1½ cups water; ½ small red onion or 3 scallions, minced; Salt; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; ½ small red onion or 3 scallions, minced; 1½ cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, rinsed and drained; 2 medium-size tomatoes, chopped, or 1½ cups cherry tomatoes, halved; 2 medium-size tomatoes, chopped, or 1½ cups cherry tomatoes, halved; ½ cucumber, peeled, seeded, and chopped; 1 cup chopped fresh Italian parsley; ¼ cup chopped fresh mint; 3 tablespoons olive oil; 2 tablespoons freshly squeezed lemon juice; Freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

This Classic Middle Eastern Salad is made with bulgur, tomato, and loads of fresh parsley and mint.

Ingredients

1½ cups water
1 cup medium-grind bulgur
Salt

Vegan

Method

Bring the water to a boil in a saucepan. Add the bulgur and salt to taste. Remove from the heat, cover, and set aside for 10 minutes.
Transfer the softened bulgur to a large serving bowl. Add the onion, chickpeas, tomatoes, cucumber, parsley, and mint.
In a small bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste until blend