Chickpea Tabbouleh
Makes 1 serving

INGREDIENTS
100 g Cooked bulgur wheat (Cooked weight.)
130 g Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.)
150 g Tomato
30 g Spring onion
8 g Olive oil
Two big bunches, chopped fine Fresh parsley
A handful, chopped Fresh mint
Juice of a lemon Lemon juice
Half a teaspoon Ground cumin
To taste Salt

METHOD
1. Cook the bulgur according to the packet, or use a pouch, and let it cool.
2. Strip the parsley leaves with the thin stems and chop them fine with a sharp knife. A blunt one bruises them and the salad goes dark.
3. Dice the tomatoes small and salt them. Slice the spring onions.
4. Whisk the lemon, oil, cumin and salt, then toss everything together and leave it ten minutes before eating.

Contains gluten cereals.

RECIPE NOTES
Real tabbouleh is a parsley salad with a little bulgur in it, not the other way round. The chickpeas turn it from a side into lunch and are most of the 14 g of protein.
Bulgur is wheat, so this has gluten. Cooked quinoa at the same weight swaps in without changing the numbers much.

Full recipe: https://www.getfuel8.com/recipes/chickpea-tabbouleh
