Tabbouleh with Barley & Chickpeas

Name: Tabbouleh with Barley & Chickpeas
Ingredients: Freshly ground black pepper to taste; ¼ tsp (1 mL) salt; ¼ cup (60 mL) olive oil; 4 to 6 Tbsp (60 to 90 mL) fresh lemon juice, according to your taste; 1 cup (250 mL) cooked chickpeas, or half a 19 oz (540 mL) can, rinsed and drained; 2 Roma tomatoes, seeded and chopped; ¼ cup (60 mL) chopped fresh mint; 4 green onions, sliced thinly; ⅓ cup (80 mL) pot or pearl barley; ⅓ cup (80 mL) pot or pearl barley; 2 to 3 cups (500 to 750 mL) packed chopped fresh parsley (about 1 large bunch)

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

While bulgur is traditionally used in tabbouleh, we’ve discovered that barley substitutes beautifully. The chickpeas also seem right at home, like they’ve never been anywhere else. If you’d prefer to use bulgur, soak the same quantity in two to three times its volume of cold water until it’s tender, then squeeze out any excess water.

Ingredients

⅓ cup (80 mL) pot or pearl barley
2 to 3 cups (500 to 750</

Vegan

Method

Cook the barley in 1 cup of water in a small covered saucepan until tender, about 40 minutes. Drain excess water if necessary and set aside to cool.

Combine the dressing ingredients in a medium bowl. Add the parsley, green onions, mint, tomatoes, and chickpeas. Add the cooled barley and toss everything well to combine. Adjust the seasoning and add a little more lemon if you like. The ta