Tabouleh With Chickpeas Recipe
Summary
Ingredients
| Cracked wheat | 3 Ounce, uncooked | |
| Lemon juice | 2 Tablespoon, squeezed | |
| Mint | 1 Tablespoon, chopped | |
| Olive oil | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Cucumber | 1/2 Cup (16 tbs), pared | |
| Peas | 4 Ounce | |
| Plum tomatoes | 2 Small, diced | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Pepper | 1 Dash | |
| Lettuce leaves | 8 |
Directions
1. In medium mixing bowl pour 1 1/2 cups water over bulgur and let stand until bulgur is slightly softened, about 20 minutes. Pour bulgur through fine sieve, discarding cooking liquid; set aside.
2. In medium mixing bowl combine lemon juice, 2 tablespoons water, the mint, oil, and garlic, stirring to combine. Add bulgur and remaining ingredients, except lettuce, and stir to coat.
3. Line serving bowl with lettuce and top with bulgur mixture. Cover and refrigerate until flavors blend, at least 15 minutes.
2. In medium mixing bowl combine lemon juice, 2 tablespoons water, the mint, oil, and garlic, stirring to combine. Add bulgur and remaining ingredients, except lettuce, and stir to coat.
3. Line serving bowl with lettuce and top with bulgur mixture. Cover and refrigerate until flavors blend, at least 15 minutes.
Chef
