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Parve
Easy
35 Minutes
Diets 
Bulgur is the main ingredient in tabbouleh and is an extremely versatile grain. Use it instead of rice — pair it with stir-fry, roasted veggies, etc. I made this salad a few times at cooking demos, and everyone loved it. It’s easy to put together and presents nicely. The combo of soft and crunchy textures, together with a light and lemony dressing, make this a very popular choice, either as a salad or a light meal of its own. You can sub quinoa if you’d like. (See note.)
1 cup bulgur
2 cups boiling water
1/4 cup fresh lemon juice or Heaven & Earth Lemon Juice
1 tablespoon Bartenura Olive Oil or vegetable oil
salt, to taste
pepper, to taste
2 scallions, chopped
1 cup canned Haddar Chickpeas
2 generous handfuls chopped fresh parsley
1 large carrot, julienned
1 tomato, diced
1/2 an avocado, cut into chunks
Pour boiling water (you can also use broth or stock of your choice) over bulgur in a heatproof bowl. Stir once.
Cover and let steep for 15 minutes, or until soft. (Fine bulgur will need 10–15 minutes, medium will need 15–20 minutes, and coarse bulgur will need 20–25.)
Drain excess liquid if necessary.
In a small bowl, whisk together the lemon juice, oil, salt, and pepper. Set aside.
Place bulgur in the bottom of a nice glass bowl. (You can use all of it, or leave some for a different time.)
Arrange the remaining ingredients as follows: layer scallions, carrot, chickpeas, and parsley (in that order). Tomato should go around the rim of the bowl, with the avocado in the center.
Pour dressing over salad. Stir immediately before serving. Garnish with extra parsley if desired. Serve at room temperature.
Photography: Hudi GreeenbergerStyling: Janine Kalesis
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