Tabbouleh Salad

By gmbeckett

Ingredients

• Dressing:
• 1 cup bulgur (medium or coarse)
• 1 19 oz can chickpean, drained and rinsed
• 2 tomatoes, seeded and chopped
• 1 cup diced English cucumber
• 1 cup minced fresh Italian parsley
• 1/2 cup chopped green onions
• 1/4 cup chopped fresh mint
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp pepper

Preparation

Step 1

In saucepan, bring 1 3/4 cups water to boil; stir in bulgur. Reduce heat to bowl cover and cook 10 minutes or until no liquid remains. Transfer to large bowl, fluffing with fork. Let cook to room temperature.
Add chickpeas, tomatoes, cucumber, parsley, onions and mint.
Dressing: In small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulger mixture and toss to combine.
Makes 4 servings.