Chickpeas Tabouli
Download
Herby chickpeas with bulgur wheat.
Makes 4 servings as a main course dish, more as a side dish.
This recipe contains the following types of ingredient: plants and fungi.
Ingredients
Method
Preparation
Soak the chickpeas overnight in plenty of cold water.
Remove unwanted layers from the onions and chop into small rings.
Zest and juice the lemons and discard pith.
Wash the cucumber, slice lengthwise into quarters, and chop into small pieces.
Cooking
Cook the chickpeas in the usual way, and allow to cool.
Mix the bulgur in a salad bowl with 15 ml of olive oil, and then cover with the boiling water. Allow to stand for 20 minutes, stirring occasionally.
Drain the bulgur wheat in a colander.
Assembly
Add the chickpeas, herbs, tomatoes, cucumber, remaining oil and zest and juice of the lemon into the bowl and mix well. Season with pepper.
Chill (needs an hour or more).
To serve
Serve on a bed of lettuce.
Serve as a side dish or as a light main course.
Variation
Use a can of chickpeas if you forget to soak the dried peas, or you are short of time.