Recipe courtesy of Michele Urvater
Tabbouleh and Chick Pea Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 24
- Saturated Fat
- 3
- Carbohydrates
- 46
- Dietary Fiber
- 12
- Sugar
- 7
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 761
Ingredients
3/4 cup medium grain bulghur wheat
16 ounce can chick peas, washed, drained and chopped roughly
2 cups (net) finely chopped washed curly parsley
1/2 cup (net) finely chopped washed mint leaves
1 bunch scallions, green and white parts, finely sliced
4 ripe plum tomatoes or 2 medium regular tomatoes, seeded and diced
Grated lemon zest of 1 lemon
2 to 4 tablespoons fresh lemon juice or to taste
1/3 to 1/2 cup extra virgin olive oil
Salt and pepper
Boston lettuce leaves to present
Sliced cured black olives for garnish
Directions
- Cover bulghur wheat with cold water by 1 inch above the grain. Soak for 30 minutes. When plump and tender, drain the grains, squeezing out as much water as you can with your hands. Set the grains in a double layer of cheesecloth and squeeze out even more water.
- Combine the bulghur wheat with chick peas, parsley, mint and scallions and tomatoes. In a small bowl combine lemon zest with olive oil and juice; season well with salt and pepper and stir into salad. Add more olive oil or lemon juice and serve immediately.