Tabbouleh is a Middle Eastern bulgar, parsley, and mint salad. I added some chickpeas and black beans as I had some in the fridge that needed to be used up, plus some red pepper and cabbage. The dressing is a lemon vinaigrette that is my go to for any salad. Keep this one in your back pocket.
See that green stuff on top of the salad in the photo? Looks fancy, right? Those are pea shoots. These are a revelation. It's just sprouted peas- as in, if you planted them in the garden you'd get a big bean stalk. I didn't know you could eat them just after they've sprouted. They taste like spring. Tender, crunchy, juicy, and refreshingly pea-y. We got them in our food box delivered from Pfennings this week (remember this post about local food? Now that I live in the boonies, having it delivered is easier than driving into town to pick it up every week). I've been picking off leaves and eating them like candy all week. If you do one thing this weekend, go find some pea shoots. Bonus points if you grow them yourself.
|Pea Shoots growing in their little tray of dirt. See the little peas they are sprouting from?|
BULGAR AND CHICKPEA SALAD
- 1/2 cup bulgar
- 1 cup water
- 1/4 small head cabbage, shredded
- 1/2 red bell pepper, sliced thinly
- 1 carrot, sliced thinly
- 1/4 red onion, finely diced
- 1/2 can chickpeas, drained
- 1/2 can black beans, drained (optional)
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh mint
- lemon vinaigrette - see below
- 1 small bunch pea shoots
Combine bulgar and water in a saucepan and bring to a boil. Simmer, covered, 15 minutes. Drain any remaining water and rinse bulgar under cold water. Combine with remaining ingredients. Garnish with pea shoots.
Add more olive oil if you prefer it less tangy.
- zest of 1 lemon
- juice of 1 lemon
- olive oil equal to the amount of lemon juice
- 1 tsp Dijon mustard
- 2 tsp honey
- salt and pepper to season
Combine all in a jar and shake. Alternatively, combine all except oil in a bowl and whisk olive oil in a slow stream. Or use a blender.