We love Middle Eastern flavors, so it should come as no surprise that Tabbouleh salad is among our favorites. The classic combination of bulgur wheat, chickpeas, fresh herbs (parsley and mint!), tomatoes and cucumbers is upgraded not only with a lemony kick, but also tangy feta cheese and flavor-packed sun-dried tomatoes.
1 1/2 cups
canned chickpeas, rinsed and drained
crumbled feta cheese
large tomatoes, seeded and diced
English cucumber, peeled, seeded and diced
oil-packed sun-dried tomatoes, drained and finely chopped
1) In a small saucepan, bring 3 cups of lightly salted water to a boil. Place the bulgur in a heatproof bowl and cover with boiling water. Let stand at room temperature for 30 minutes. If there is any remaining water, drain bulgur in a fine-mesh sieve, pushing out excess liquid.
2) In a large mixing bowl, combine bulgur, chickpeas, olive oil and cumin. Stir in feta, tomatoes, cucumber, sun-dried tomatoes, lemon juice, parsley, mint, salt and pepper. Let sit for 10 minutes for flavors to combine. Serve at room temperature.