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Tabouleh With Chickpeas

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Ingredients
  Uncooked bulgur 3 Ounce (Or Cracked Wheat)
  Freshly squeezed lemon juice 2 Tablespoon
  Chopped fresh mint 1 Tablespoon
  Olive oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Peeled diced cucumber 1⁄2 Cup (8 tbs)
  Canned chick peas 4 Ounce, rinsed, drained
  Plum tomatoes 2 Small, diced
  Sliced green onions 1⁄4 Cup (4 tbs) (Or Scallions)
  Pepper 1 Dash
  Lettuce leaves 8
Directions

1. In medium mixing bowl pour 1 1/2 cups water over bulgur and let stand until bulgur is slightly softened, about 20 minutes. Pour bulgur through fine sieve, discarding cooking liquid; set aside.
2. In medium mixing bowl combine lemon juice, 2 tablespoons water, the mint, oil, and garlic, stirring to combine. Add bulgur and remaining ingredients, except lettuce, and stir to coat.
3. Line serving bowl with lettuce and top with bulgur mixture. Cover and refrigerate until flavors blend, at least 15 minutes.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Chickpea

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