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The Fair Trade Cook Book

Chickpeas Tabouli

Country of origin: Lebanon

Herby chickpeas with bulgur wheat.
Makes 4 servings as a main course dish, more as a side dish.

Ingredients

100 gm dry weight	chickpeas
200 gm	bulgur wheat
400 ml	boiling water
45 ml	Zaytoun FAIRTRADE Palestinian olive oil
2 medium	tomatoes
lots	chopped fresh parsley
lots	chopped fresh mint
2	FAIRTRADE lemons
6 or more	spring onions
half	cucumber
	FAIRTRADE black pepper
FAIRTRADE	Sources Fresh food Lemons Herbs and Spices Olive Oil

Method

Preparation
Soak the chickpeas overnight in plenty of cold water.
Remove unwanted layers from the onions and chop into small rings.
Zest and juice the lemons and discard pith.
Wash the cucumber, slice lengthwise into quarters, and chop into small pieces.
Cooking
Cook the chickpeas in the usual way, and allow to cool.
Mix the bulgur in a salad bowl with 15 ml of olive oil, and then cover with the boiling water. Allow to stand for 20 minutes, stirring occasionally.
Drain the bulgur wheat in a colander.
Assembly
Add the chickpeas, herbs, tomatoes, cucumber, remaining oil and zest and juice of the lemon into the bowl and mix well. Season with pepper.
Chill (needs an hour or more).

To serve

Serve on a bed of lettuce.
Serve as a side dish or as a light main course.

Variation

Use a can of chickpeas if you forget to soak the dried peas, or you are short of time.