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Chickpeas and Tabouleh
Yield: 1 Meal
PARSLEY CHICKPEAS:
2/3 cup chickpeas, drained and rinsed
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes
1 tablespoon chopped fresh parsley
Salt to taste
MIXED GREENS:
1-1/4 cup mixed salad greens
1 teaspoon each extra virgin olive oil and red wine vinegar
Salt and pepper to taste
PREPARATION
1.
Prepare bulgur using package directions. Once done, add all ingredients to a
bowl and mix.
2.
In a small bowl, mix chickpeas with olive oil, parsley, red pepper flakes, salt
and pepper.
3.
Drizzle olive oil and vinegar onto the bottom of the vegetable compartment.
Add mixed greens, sprinkle with salt and pepper.
4.
Pack fresh nectarine slices to enjoy on the side.
TABOULEH:
1/2 cup cooked bulgur
1/4 cup each chopped cucumber, tomato and flat leaf parsley
1 tablespoon chopped green onion
1/4 teaspoon coarse salt
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
NECTARINE SLICES
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