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Tabbouleh with Garbanzo Beans

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Traditional tabbouleh becomes a hearty salad when garbanzo beans, cucumbers and bell pepper are added to the tender bulgur wheat.

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PREP TIME
15 Min
TOTAL TIME
1 Hr 15 Min
SERVINGS
4

Tabbouleh

1 1/2: cups boiling water

3/4: cup uncooked bulgur wheat

3: medium tomatoes, chopped (2 1/4 cups)

8: medium green onions, chopped (1/2 cup)

1: medium green bell pepper, chopped (1 cup)

1: cup chopped cucumber

3/4: cup chopped fresh parsley

3: tablespoons chopped fresh or 1 tablespoon dried mint leaves, crushed

1: can (15 oz) Progresso® chick peas (garbanzo beans), drained

Lemon-Garlic Dressing

1/4: cup lemon juice

1: tablespoon olive or vegetable oil

3/4: teaspoon salt

1/4: teaspoon pepper

3: cloves garlic, finely chopped

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1 In medium bowl, pour boiling water over bulgur. Let stand 1 hour.
2 In tightly covered container, shake all dressing ingredients.
3 Drain any remaining water from bulgur. Stir remaining tabbouleh ingredients into bulgur. Pour dressing over tabbouleh; toss.

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Expert Tips

Bulgur wheat is popular in many Middle Eastern countries. It's made by processing wheat into small pieces that cook by resting in hot water. The tender, chewy texture of bulgur is perfect for salads because it can be eaten cold.

Middle Eastern cuisine gives us many foods that are low in fat and high in flavor. A favorite from this region is tabbouleh, which features whole-grain bulgur wheat kernels that have been steamed, dried and crushed. Whole grains also contain complex carbohydrates, vitamins, minerals and fiber.

For a stunning presentation, fill Belgian endive leaves with this tempting salad. Two or three filled leaves make the perfect stand-alone salad or main-dish accompaniment.