Leftover tabbouleh sandwiches: Spread wrap with hummus, layer of tabbouleh, sweet pickle relish, thinly sliced cucumbers, and some lettuce. Makes a quick sandwich. Cookbook: Everything Vegan by Jolinda Hackett.
Ingredients:
1 1/4 cup boiling water
1 cup bulgur
3 Tbl olive oil
1/4 cup lemon juice
1 tsp garlic powder
sea salt to taste
black pepper to taste
3 scallions, chopped
1/2 cup mint
1/2 cup parsley
1 15 ounce can chickpeas, drained (optional)
3 large tomatoes
Directions:
Pour boiling water over bulgur. Cover and allow to sit for 30 minutes, or until bulgur is soft.
Toss bulgur with olive oil, lemon juice, garlic powder, salt, and pepper, stirring well to coat. Combine with remaining ingredients, adding in tomatoes last.
Allow to chill for at least 1 hour before serving.
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