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Tabbouleh and Chickpea Salad

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If you are shopping for this recipe for a kitchen disaster plan, make sure to read the bulgur directions and buy the product that uses room temperature or cold water to rehydrate.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Ingredients:

  • 1/2 cup fine bulgur
  • 2 Tbsp. dried parsley flakes
  • 1 red onion, minced
  • 14 oz. can diced tomatoes, drained
  • 1 jar roasted red peppers, drained, cut into strips
  • 1 tsp. dried mint leaves
  • 15 oz. can chickpeas, rinsed and drained
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. apple cider vinegar
  • salt and pepper to taste

Preparation:

Place the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth or paper towels and squeeze dry.

Transfer bulgur to a bowl and fluff with a fork. Stir in the parsley, onion, tomatoes, red peppers, mint, chickpeas, olive oil, vinegar, and salt and pepper to taste. Cover and chill, or serve immediately.

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