{"id":34989,"date":"2013-08-02T11:42:13","date_gmt":"2013-08-02T18:42:13","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=34989"},"modified":"2013-08-02T11:42:13","modified_gmt":"2013-08-02T18:42:13","slug":"tabbouleh-with-brown-chickpeas","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/starters-snacks\/tabbouleh-with-brown-chickpeas\/","title":{"rendered":"Tabbouleh with Brown Chickpeas"},"content":{"rendered":"

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\"Tabbouleh<\/p>\n

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l combined the earthy, brown chickpeas with the Tabbouleh to make a meal with a mezze.<\/p>\n

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Tabbouleh is the classic Lebanese Salad. I believe that in some ways this popular salad represents the country as the colors of this salad has all the colors of the Lebanese flag.
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The traditional salad is brimming in flavors with plenty of herbs with specks of bulgur. What we see in most adapted version is a base made with bulgur with the herbs and cucumbers added to it. Whatever kind it is, Tabbouleh happens to be one those salads that I heart.<\/p>\n

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\"Tabbouleh-with-Brown-Chickpeas-5.jpg\"
\nThe best part about it is the way it leaves so much space to improvise and one can still end up with a fulfilling bowlful. Like the one we have today.<\/p>\n

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So is mine traditional? No. Not. But healthy and appeasing.<\/p>\n

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All the different versions around the world might raise quite a few eyebrows. But I find all the kinds still beautiful, light, refreshing and palate cleansing.<\/p>\n

The key to a good Tabbouleh is a large amount of fresh flat leaf parsley with the hint of the refreshing mint. It is NOT one of those grain salads with a touch of herbs in them. In fact, it is just the other way round. It is a herb salad with specks of grains in it. Make sure you respect the parsley and the mint and slice the herbs well without bruising them. And…use plenty of them.<\/i><\/p>\n

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Tabbouleh serves as a good salad for lunch boxes, picnics and potlucks. They are great appetizers when scooped out with lettuce leaves, just like we served the Spicy Turkish Tabbouleh, Kisir<\/a><\/strong>. Or serve with Pita<\/a>\/or any flat-bread<\/a> or chips on the side.<\/p>\n

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The addition of the brown chickpeas is my part of the story. A personal touch. The brown chickpeas have a firm texture and are nuttier than the chickpeas and I find them so much more enticing. Besides the taste, it adds the protein to the salad.<\/p>\n

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\nAny recipe of Tabbouleh is just a framework that allows you to build your own. So do it!<\/p>\n

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\"Tabbouleh-with-Brown-Chickpeas-6.jpg\"<\/p>\n

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Tabbouleh with Brown Chickpeas<\/h6>\n

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Ingredients: (serves 4-6)<\/strong><\/em><\/p>\n

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  1. 1 cup uncooked bulgur, pref. medium<\/strong><\/li>\n
  2. 3.5 cups packed flat leaf parsley, <\/strong>finely minced<\/em><\/li>\n
  3. 1\/2 cup mint, <\/strong>finely chopped<\/em><\/li>\n
  4. 1\/2 cup cucumber – preferably Persian or English cucumbers, <\/strong>chopped in tiny pieces<\/em><\/li>\n
  5. 2 stalks of \u00a0green\/spring onions,<\/strong> finely sliced<\/em><\/li>\n
  6. 1 medium very firm but ripe and juicy tomatoes (about 1\/2 cup diced), <\/strong>\u00a0diced<\/em><\/li>\n
  7. 2 tablespoons lemon juice or 1 tablespoon of pomegranate molasses<\/strong><\/li>\n
  8. 1 cup cooked brown chickpeas <\/strong>(more or less, adjust to taste)<\/em><\/li>\n
  9. 4-5 tablespoons olive oil\u00a0<\/strong><\/li>\n
  10. salt to taste<\/strong><\/li>\n
  11. 1.5 teaspoon sumac<\/strong><\/li>\n
  12. a few fresh grinds of black pepper<\/strong><\/li>\n
  13. 1\/2 teaspoon dried mint<\/strong><\/li>\n
  14. 1\/4 teaspoon cumin powder <\/strong>(optional)<\/em><\/li>\n
  15. 1 head lettuce, washed with leaves separated – to serve the tabbouleh wit<\/strong>h<\/li>\n<\/ol>\n

    Note:<\/strong> Other things you might add for a non traditional Tabbouleh: finely chopped chili pepper, sun dried tomatoes, olives, peas, pomegranate arils and feta. These are my personal favorites.<\/em><\/p>\n

    Use Quinoa instead of bulgur to make it gluten free.<\/em><\/p>\n

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    \u00a0Method:<\/strong><\/em><\/p>\n

    To cook the chickpeas, soak about 1\/2 cup overnight and cook in a pressure cooker or pot until done. Or use the canned and drained regular chickpeas\/garbanzo beans.<\/p>\n

    Lightly toast the bulgur in a dry skillet. Place the toasted bulgur in a bowl. Pour 1 cup of boiling hot water over bulgur and let stand for 30 minutes to an hour. Fluff with a fork. If there is extra water, squeeze it out. The bulgur should be dry.<\/p>\n

    Wash the herbs in cold water and slice them finely in very very thin sliver with a good sharp knife. Chop tomatoes, green onions, tomato and cucumber.\u00a0In a bowl, gently mix together bulgur, parsley, mint, green onions, garlic, cucumber, \u00a0and tomatoes using a wooden spoon.<\/p>\n

    Add the salt, cumin, dried mint, sumac, black pepper, \u00a0and the cooked chickpeas. Toss well and allow it to stand for at least an hour before serving.<\/p>\n

    Add the lemon juice, half the olive oil and toss. Chill for an hour for the flavors to blend and infuse .<\/p>\n

    Before serving, drizzle with rest of the olive oil and toss again.<\/p>\n

    Serve over stacked lettuce leaves or with lettuce on the side to scoop the tabbouleh with.<\/p>\n

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    Preparation Time: 15 minutes<\/em><\/p>\n

    Cooking\/Soaking \/Standing Time: 1 hour<\/em><\/p>\n

    Difficulty Level: Very Easy<\/em><\/p>\n

    Serves: 4-6<\/em><\/p>\n

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    \nRelated Posts:<\/strong><\/p>\n