Tabbouleh With Garbanzo Beans Recipes

CHICKPEA TABBOULEH

Steps:

• Rinse the bulgur with cold water, and add it to a pan together with 2 cups of water.
• Cook until tender, then drain and rise again with cold water.
• Add the bulgur to a large bowl.
• Chop the parsley, tomatoes, green onions and mint, and add them to the bowl of bulgur.
• Season with salt, pepper, olive oil and lemon juice, adding more to taste if needed.
• Serve cold.

TABBOULEH WITH GARBANZO BEANS

Steps:

• In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
• In tightly covered container, shake all dressing ingredients.
• Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

VEGETABLE TABBOULEH WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
• Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.

CAULIFLOWER TABBOULEH BOWLS

Steps:

• Place half of the cauliflower in a food processor and pulse until it has the texture of rice. Don't over-process or it will get mushy. Set aside and repeat with the remaining cauliflower (you should get 4 cups out of it).
• Place the riced cauliflower in a large bowl and add thee cucumber, onion, parsley, mint, tomato, olive oil, lemon juice, vinegar and salt. Toss well and refrigerate until chilled.
• Divide the cauliflower tabblouleh, chickpeas and hummus among 4 bowls or airtight containers. You can assemble them separately and combine on the fly or use meal prep containers with 3 compartments.

QUINOA TABBOULEH WITH CHICKPEAS RECIPE

Steps:

• Place the cooked quinoa in a large bowl. Add the chickpeas, Persian cucumbers, cherry tomatoes, green onion, parsley and mint and toss. In a small bowl whisk the lemon juice with the olive oil and season with kosher salt and freshly ground black pepper. Pour over the ingredients in the large bowl and mix well. Season with more kosher salt and freshly ground pepper to taste. Serve immediately or put in the fridge for flavors to meld.