Tabouli with Parsley, Scallion, and Mint
Refreshing Bulgar salad with garbanzo beans (chickpeas).
cracked wheat (bulgur)
scallions, spring or green onions
chickpeas (garbanzo beans)
Put the bulgur in a small mixing bowl.
Pour the boiling water over the bulgur.
Cover with a towel and let stand for 1 hour.
After 1 hour the excess water should be removed.
The easiest way to do this is to pour the bulgur and water into a fine mesh strainer.
Let the water drain off, pressing the bulgur with your hands to remove as much of the excess water as possible.
Place the drained bulgur in a bowl.
Add the remaining ingredients.
Toss well to mix.
Cover and refrigerate at least 2 hours to blend flavors.
HELPFUL HINTS: This is a great make-ahead dish, easy to take to a pot-luck dinner or picnic.
Try it stuffed in pita bread for a different sandwich idea.
This recipe can be doubled or quadrupled easily for larger amounts.