The Pioneer Woman Tasty Kitchen
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Chickpea and Olive Tabbouleh

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Level: Easy

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Description

Shake up traditional tabbouleh with plenty of briny kalamata olives and protein-packed chickpeas.

Ingredients

  • 2 Tablespoons Lemon Juice
  • 3 Tablespoons Finely Chopped Red Onion
  • ¾ teaspoons Kosher Or Sea Salt, Divided
  • 1 clove Garlic, Smashed
  • 1-½ cup Dry Bulgur Or Quick-cooking Farro
  • 2 Tablespoons Olive Oil
  • ¼ teaspoons Fresh Ground Black Pepper
  • 1 cup Finely Chopped Massaged Kale Or Fresh Parsley Leaves (or A Mixture)
  • ⅔ cups Pitted, Sliced Kalamata Olives
  • 1-½ cup Cooked Chickpeas (or 15 Oz. Can), Drained

Preparation

Combine lemon juice, red onion, ½ teaspoon salt, and garlic in a large mixing bowl. Set aside.

Cook bulgur or farro according to package instructions (see blog post for no-cook bulgur method). Just before grains are done, remove garlic from lemon juice and whisk in olive oil. Season with pepper to taste. Add cooked, hot grains to bowl of dressing and stir to combine. Add greens/herbs, olives, and chickpeas and stir to combine. Taste for salt and season as needed.

Serve at any temperature, alone or over salad greens. If desired, top with crumbled feta (if not vegan), pine nuts, or sunflower seeds.

Notes:
1. Besides adding ½ teaspoon salt to dressing, don’t salt the tabbouleh until after adding olives, as they contribute a lot of flavor.
2. As written (sans cheese) the recipe is vegan.
3. The salad will last several days in the fridge. Before serving, taste for more lemon juice, olive oil, or additional salt and pepper and adjust as needed.

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