Chickpea and Bulgur Stuffed Grape Leaves
"Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley, and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold — perfect for bringing to work for lunch...."
INGREDIENTS
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1 grape leaves (see Notes)
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Zest of 1 lemon
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1/2 lemon juice
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7 garlic
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3 tahini (see Notes)
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2 extra-virgin olive oil
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1 sumac (optional; see Notes)
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1 freshly ground pepper
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3/4 salt
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1 chickpeas
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3/4 bulgur (see Notes)
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1/2 finely chopped fresh parsley
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4 scallions
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Lemon wedges, for serving
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Plain yogurt, for serving
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