Healthy and refreshing, this Tabbouleh Salad with Pistachios & Chickpeas makes for the ideal lunch or side dish. Chock full of fresh herbs, dried fruit, juicy cucumber and protein-rich chickpeas, this bulgur salad is tossed in a lemon shallot vinaigrette, topped with crunchy roasted pistachios and paired perfectly with PURE LEAF UNSWEETENED LEMON TEA.
ingredients
Lemon Shallot Dressing
Bulgur Wheat
Salad
directions
For the dressing, in a small bowl, whisk lemon juice, olive oil, cider vinegar, honey, shallots, salt, cumin and cayenne pepper. Set aside.
In a small saucepan, bring 2 cups water to a boil and stir in bulgur and salt. Cover, remove from heat and let stand until tender, about 25-30 minutes.
In a large serving bowl, combine chickpeas, cucumber, dates, cranberries or cherries, parsley, mint and cooked bulgur. Toss with dressing and top with roasted pistachios.