Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Chickpea Mint Tabbouleh
Chickpea Mint Tabbouleh
Ingredients:
1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
About the Recipe
You’ll love this salad warm or chilled.
For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms.
Brian Kennedy, Kaneohe, Hawaii
Nutritional Info
Getting it done:
1. In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or frozen peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
2. Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.
Ingredients:
1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Getting it done:
1. In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or frozen peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
2. Transfer to a large bowl. Stir in remaining ingredients. Serve warm or refrigerate and serve cold.
About the Recipe
You’ll love this salad warm or chilled.
For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms.
Brian Kennedy, Kaneohe, Hawaii
Nutritional Info
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