VEGAN: Tabbouleh Salad With Chickpeas

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* Exported from MasterCook *

 

Tabbouleh Salad With Chickpeas

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 91

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups fine-grain bulgur

1 1/4 cups warm water

8 tablespoons fresh lemon juice -- to 9, or to taste

1/3 cup extra-virgin olive oil

2 cups cooked chickpeas

OR 19-ounces canned chickpeas -- drained and rinsed

2 medium cored and diced tomatoes -- about 6 ounces each

1 bunch scallions -- (6 to 8)

white and green parts -- thinly sliced

1 1/2 cups finely chopped fresh flat-leaf parsley

1/2 cup finely chopped fresh mint leaves

Salt and freshly ground black pepper -- to taste

Romaine or other large lettuce leaves -- (optional)

 

MAKES 6 MAIN-COURSE SERVINGS

 

Bulgur is a nutritious and convenient ready-cooked wheat product that has

been a staple in the eastern Mediterranean for thousands of

years. Originally, it was prepared after the wheat harvest, predominately

by women who boiled whole wheat kernels until they swelled, spread them on

flat roofs to dry in the sun, then spent days cracking and sieving them to

separate the grains according to size. Today, modern methods accomplish

essentially the same thing. Although the coarse and large-grain varieties

are further cooked in pilafs and soups, the fine-grain bulgur used in

tabbouleh simply requires rehydrating in water. It's little wonder that

this easy appetizer has such universal appeal. By adding a few cups of

cooked chickpeas, the following recipe goes one step further to create a

healthy main course. I like lots of lemon in this dish; add less if you

prefer a little less tang in your tabbouleh. One medium-size lemon

typically yields about three tablespoons of juice.

 

Place the bulgur and water in a medium bowl. Stir well to combine. Let

stand for about 30 minutes, stirring occasionally, or until the bulgur has

absorbed all of the liquid and feels dry.

 

Meanwhile, in a large bowl, whisk together the lemon juice and oil. Add

the chickpeas, tomatoes, scallions, parsley, mint, salt, and pepper; stir

well to combine. Add the bulgur, tossing well to combine. Season with

additional salt and pepper as necessary.

 

Cover and let stand at room temperature for 1 hour to allow the flavors to

blend, stirring occasionally. Or cover and refrigerate for at least 1 hour

and serve chilled. If desired, arrange the optional lettuce leaves on a

large serving platter or individual plates and spoon the tabbouleh salad

over them.

 

Advance Preparation: The salad may be stored, covered, in the refrigerator

for up to twenty-four hours. Serve chilled or return to room temperature

before serving.

 

Variations: If you don't have fine-grain bulgur, medium-grain can be

substituted. Use three times the amount of water. Bring the water to a

boil, combine well with the bulgur and soak for a few hours until the

bulgur is swelled and fluffy. Drain off the excess water, transfer to a

sieve, and shake until the grains feel dry. Proceed as directed in the recipe.

 

For a classic tabbouleh salad, omit the chickpeas and reduce the amount of

lemon juice to taste. Serve directly from the bowl as a dip, surrounded

with romaine or other large lettuce leaves as scoops.

 

Per Serving: Calories 344, Protein 11 g, Total Fat 15 g, Saturated Fat 2 g,

Cholesterol 0 mg, Carbohydrate 48 g, Dietary Fiber 13 g, Sodium 38 mg

 

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