Chickpea Tabbouleh

This crunchy version of an old favorite is complex in flavor and texture

Ingredients

• 1  1/2 cup chickpeas (or 1 can)

• 1 cup whole wheat bulgur

• 1 cup of veg stock 

• 2 Tbs Niçoise black olives, pitted and chopped

• 2 Tbs sundried tomatoes, soaked and chopped

• 1/2 large red onion, chopped

• 1 cup fresh curly parsley, chopped

• 3 large cloves of garlic, minced

• 1/4 cup fresh lemon juice

• 2 Tbs lemon zest

• 2 Tbs extra virgin olive oil

• 1 tsp ground cumin

• 1/2 tsp paprika

• Salt + pepper, to taste

Instructions

• Bring veg stock to a boil and then add bulgur

• Turn off the stove and let the bulgur sit in the stock for 15-30 min

• Add chickpeas, onions, tomatoes, parsley and olives

• Mix the rest of the ingredients and whisk into a dressing

• Pour the dressing over the salad and mix well

• You can either eat it right away or put it in the fridge for a day or so for the flavours to meld

• Take it out of the fridge well before serving to come to room temperature

Notes

• Serves 4

• Optional extras: Chopped cucumbers or chopped celery can be added for extra crunch

• Tip: Although I tend to primarily use and prefer Italian flat-leaf parsley, curly parsley works best in tabbouleh

• Traditional tabbouleh has twice the amount of parsley to bulgur - so that is an option too