Tabbouleh with Chickpeas

Name: Tabbouleh with Chickpeas
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 0.5 cup fine bulgur; 1.5 cup minced fresh flat-leaf parsley; 1 bunch green onion; 1 large tomatoes; 2 tbsp minced of fresh mint; 1 can chickpeas (15 1/2 ounce); 3 tbsp extra virgin olive oil; 3 tbsp fresh lemon juice; 0.5 tsp ground toasted cumin seed; salt & freshly ground black pepper; 1 head romaine lettuce hearts

A Lebanese salad of chickpeas, bulgur and tomatoes, seasoned with cumin and chilled before serving. It comes to the table with romaine hearts alongside for scooping.

2 hr 5 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 5 min · Cook 120 min · 125 min total
Difficulty: medium

1
Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain.
10 min
2
Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry.
3
Transfer to a bowl and, using a fork, separate into individual grains. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
4
Lemon juice and the cumin. Season with salt and pepper. Taste and add more lemon juice, if needed.
5
Cover and refrigerate for at least 2 hours. Bring to room temperature before serving. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.
120 min