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Bulgur Wheat Tabbouleh With Chickpeas

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“This is a very satisfying, very healthy salad.”
1hr 10mins

Ingredients Nutrition


  1. Pour boiling water over the bulgur to cover, and let sit for 1 hour.
  2. Drain, and fluff with a fork.
  3. Combine the bulgur and the cooked chickpeas.
  4. Add olive oil, lemon juice, salt and pepper to taste. A good ratio is 2:1 olive oil : lemon juice.
  5. Cut each tomato in half through the stem. Cut off the stem, and scoop out the seeds. Chop the flesh into 1/4 inch cubes. Dice the cucumber into 1/4 cubs.
  6. Add the tomatoes, cucumber and the parsley to the bulgur. Stir to combine.
  7. Taste, and correct seasoning as necessary to taste.
  8. A nice addition is 1 oz of feta cheese, chopped very fine just before serving.

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