The perfect lunch or side dish on a hot summer day, as there’s not cooking involved, and it’s best served at room temperature – can you say picnic??

Tabbouleh Salad
2015-07-11 09:08:08

Ingredients
- 1 1/2 cups uncooked bulgur
- 1 1/2 cups boiling water
- 1 1/2 cups diced English cucumber
- 200g sugar snap peas, washed, trimmed and sliced on the diagonal
- 1 tin chickpeas, drained and rinsed
- 1 cup chopped fresh parsley
- 1 cup diced tomato or 2 cups halved cherry tomatoes
- 1/4 cup chopped green onions
- 1/4 cup fresh lemon juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 4 cloves garlic, minced
Instructions
- Combine bulgur and boiling water in a large bowl. Cover and let stand for 30 minutes. Drain if necessary, and place bulgur in a large serving bowl.
- Add remaining ingredients and toss well. Cover and chill at least one hour if serving cold. Cover and let stand for a few minutes if serving room temperature.
Notes
- In the photo above, the tomatoes were omitted.
- Other delicious additions: toasted pine nuts, feta cheese
The Pescetonian http://pescetonian.co.uk/