Chickpea Tabbouleh

DSC03439I found this recipe posted at Thug Kitchen a few weeks ago, and since then, I haven’t been able to get enough of this tabbouleh. It’s quite simple—mash up some chickpeas (either cooked or canned is fine), chop up a bunch of vegetables (tomatoes, celery, radishes, mint, etc.), throw it all in a big bowl and add some fresh squeezed lemon juice. I love how I can buy so many of the ingredients fresh from the farmers’ market this time of the year—I found the tomatoes, radishes, mint and green onions at last week’s market, and the list will only continue to grow throughout the season. The tabbouleh makes a great meal on its own (the chickpeas add heartiness), or you could serve it with slices of pita bread for a nice appetizer. For lunch, I enjoy a few scoops of the tabbouleh and sliced avocado over a bed of spinach leaves.

Chickpea Tabbouleh (from Mark Bittman‘s VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good; serves 2-4)

3 cups cooked or canned chickpeas
2 large tomatoes, chopped
2 ribs of celery, chopped
1 red bell pepper, chopped
5 radishes, chopped
1 cup chopped fresh parsley
1 cup chopped fresh mint
1/2 cup chopped green onions
3 tablespoons olive oil
3 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Drain the chickpeas; if they’re canned, rinse them before draining. Put the chickpeas in a large bowl and mash with a fork or a potato masher until the beans break up a bit. Add the remaining ingredients and toss until everything is combined and coated in dressing. Taste and adjust the seasoning, adding lemon juice as needed. Serve right away or refrigerate for up to 2 hours.

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