Tabouli with Garbanzo Beans

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 1 cup medium or coarse bulgur wheat

  • 1 teaspoon kosher salt, divided

  • 1 cup boiling water

  • 2 Persian cucumbers, diced

  • 1 pint cherry tomatoes, halved

  • 4 green onions, thinly sliced

  • 1 can (15.5 ounces) Green Valley Organic Garbanzo Beans, drained

  • 1 bunch curly parsley, stemmed and finely chopped

  • 1 bunch fresh mint, stemmed and finely chopped

  • ¼ cup lemon juice

  • 3 tablespoons extra virgin olive oil

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Garbanzo Beans

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Garbanzo Beans

Steps

  1. Cook the bulgur: Place the bulgur in a heatproof bowl and sprinkle with ½ teaspoon salt. Pour in the boiling water, cover tightly with plastic wrap, and let sit until the water is absorbed and the bulgur is tender, about 20–30 minutes. Fluff with a fork and let cool completely.

  2. Prepare the vegetables: In a large bowl, combine the cucumbers, cherry tomatoes, green onions, garbanzo beans, parsley, and mint.

  3. Assemble the salad: Add the cooled bulgur, lemon juice, olive oil, and remaining ½ teaspoon salt. Stir to combine thoroughly.

  4. Adjust and chill: Taste and adjust seasoning if needed. Refrigerate until ready to serve.


Final Step

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