tabouleh with chick peas

Name: Tabouleh with Chick Peas
Prep time: 20 min
Yield: 8
Ingredients: 1/2 can(s) very fine bulgar wheat, uncooked; 2 bunch(es) parsley (curly or flat) large stems discarded, chopped; 1 medium red onion, minced; 2 medium tomatoes, chopped; 1/4 cup(s) fresh mint, chopped (or 1 tsp dried); 1 teaspoon(s) salt; 1/3 cup(s) lemon juice (preferably fresh); 1/3 cup(s) olive oil (more if needed); 1 can(s) chick peas (15.5 oz), drained and rinsed

(1 RATING)

38 Pinches

Michelle Bersani =^..^=

East Bridgewater, MA

Updated on Apr 30, 2012

I have always loved tabouleh ever since I first tried it years ago. I have added chick peas lately for fiber and makes it more like a meal than a salad or side dish. *Note* I'm not exactly positive of the serving size. There is no cooking involved, so it's chill time (all a matter of your taste; the longer the better).

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prep time 20 Min

cook time

method ---

yield 8-10 serving(s)

Ingredients

1/2 can very fine bulgar wheat, uncooked
2 bunches parsley (curly or flat) large stems discarded, chopped
1 medium red onion, minced
2 medium tomatoes, chopped
1/4 cup fresh mint, chopped (or 1 tsp dried)
1 teaspoon salt
1/3 cup lemon juice (preferably fresh)
1/3 cup olive oil (more if needed)
1 can chick peas (15.5 oz), drained and rinsed

How To Make tabouleh with chick peas

Step 1

In a bowl with enough fresh water to cover bulgar soak for 10 minutes.

Step 2

Drain well.
Step 3

Toss all ingedients in a large bowl, adding oil last.
Step 4

Cover and chill well in refrigerator for at least 3 hours (overnight is best).
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