This is a bit of a hybrid between Hummus and Tabbouleh. It can be eaten alone or added as a condiment to veggie burgers or atop a salad of romaine greens. It is fairly quick to come together, working the chickpeas and other ingredients while the bulgur cooks. It also holds in the fridge well for a week (although, it never gets that far in our house). The recipe can easily be doubled and serves as a good protein and healthy carb rich snack, easy lunch, and a go-to for dinner after a long day.

Makes approx 4 servings as a full meal

Ingredients:

• 1/4c. Bulgur Wheat
• 1/2c. - 3/4c. Water
• 1 can Organic Chickpeas, rinsed and chopped
• 1/4c. Red Onion, finley diced
• 1/4c. Red Pepper, finely diced
• 2 cloves Garlic, finely minced
• 1/2c. Parsley, finely chopped
• 1 1/2 TBSP Fresh Mint, finely chopped

Dressing

• 2 TBSP Sesame Tahini
• 2-3 TBSP Extra Virgin Olive Oil
• 1 1/2 TBSP Braggs Liguid Aminos
• 1-2 Lemon, juice
• sea salt
• fresh ground pepper

Method

In a small saucepan, add water and bulgur. Over low heat, cook until most of the water has evaporated and bulgur is cooked through, about 20minutes. You may need a few tablespoons more to fiinish cooking. Once done, allow bulgur to cool.

While bulgur is cooking, prepare other ingredients. In a mixing bowl, combine chickpeas, onion, pepper, garlic, parley and mint. Add tahini, olive oil, aminos, lemon juice, and pepper. Season with salt last as, the aminos provides salt.

Once bulgur has cooled slightly, add to te rest of the ingredients. Combine well. Adjust seasoning/dressing if necessary.

Enjoy!

-k