Tabbouleh with chickpeas and spring salad
Easy Vegan
simple recipes for healthy eating by Vatcharin Bhumichitr
sample recipe excerpt from Organic Shopper Magazine

Serves 4
cup bulgar, fine ground if available
cup boiling water
2 tablespoons freshly squeezed lemon juice
cup extra virgin olive oil
a small bunch of fresh flat-leaf parsley, finely chopped
a large handful of fresh mint leaves, finely chopped
2 tablespoons finely chopped fresh dill
20 cherry tomatoes, halved
14-oz. can chickpeas, rinsed and drained
4 large handfuls of baby salad greens
sea salt and freshly ground black pepper
lemon wedges, to serve toasted pitta bread or Turkish pide, to serve (optional)
Bulgur is often confused with cracked wheat but it is not exactly the same thing. The wheat kernels have been steamed, dried, and crushed to give a tender, chewy texture which is excellent for pilafs and wholesome salads, such as tabbouleh.
Put the bulgur in a heatproof bowl and pour over the boiling water. Stir once, cover tightly with plastic wrap/clingfilm, and set aside for 8-10 minutes. Put the lemon juice and olive oil in a small bowl and whisk. Pour over the bulgur and stir well with a fork, fluffing up the bulgur and separating the grains.
Put the bulgur in a large bowl with the parsley, mint, dill, tomatoes, chickpeas, and salad greens. Toss everything together. Season well with salt and pepper. Transfer to serving plates and add a wedge of lemon for squeezing. Serve with toasted pitta bread or Turkish pide, if liked.

Tabbouleh with chickpeas and spring salad

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