February 28, 2014 § 90 Comments
If you are experiencing winter right now wouldn’t you agree this is the time of the year when you start dreaming of fresh peas, forget-me-nots, asparagus, mint and chives? Well, the forget-me-nots are barely peeking from the soil out back and I haven’t seen fresh peas yet. I did get a glimpse of some good looking thin asparagus stalks at the market the other day. We are just not quite there yet. It is still cold, snowy, windy, rainy, and dormant.
The other day I was reading a post from lucysfriendlyfoods and when I saw her tabbouleh post I had that glorious feeling spring is here. We may not be there yet, but why not make a nice fresh herbal salad with little tomatoes and roasted chickpeas. Yes, the same roasted chickpeas I posted just the other day. My understanding of tabbouleh is the cracked wheat (bulgur) is meant to be more of a garnish and the herbs play a larger role as the main ingredient. Tabbouleh should be considered a green herbal salad with a touch of cracked wheat. Thank you lucylox for inspiring a pre-spring salad! Now, I’m off to Fiesta Friday, as usual a little late. See you there! And thank you for the spoon Elena!
I n g r e d i e n t s
- 1/2 cup bulgur wheat
- 2 cups water
- 1 bunch of parsley, finely chopped
- Small bunch of mint, finely chopped
- 1/4 red onion, finely chopped (or less depending desired taste)
- 10 cherry tomatoes, finely chopped
- Juice of 1 lemon
- 3 tbsps extra virgin olive oil
- 1/2 tsp salt
M e t h o d
Place the bulgur in a medium size bowl with 2 cups of boiling water. Allow it to sit and absorb the liquid. Once liquid is absorbed and bulgur has become soft, place in a sieve and remove any remaining excess water. Place the bulgur in a serving bowl and fluff up with a fork. Pour over the lemon, oil and salt. Mix well. Stir in the parsley, mint, onion and tomatoes. Toss well and serve at room temperature, topped with crispy roasted chickpeas.