About this recipe:This is my variation of tabbouleh. Absolutely delicious!
250ml boiling water
120ml vegetable oil
125ml fresh lemon juice
salt to taste
ground black pepper to taste
100g chopped spring onions
1 (400g) tin chickpeas , drained
50g chopped fresh parsley
100g grated carrots
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Method Prep:20min › Extra time:1hr soaking › Ready in:1hr20min
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
In a small bowl, beat together oil, lemon juice, salt and pepper. Pour over bulgur; and mix with a fork.
Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and chickpeas in this order on top of the bulgur: spring onions, chickpeas, parsley and carrots on top. Cover, and refrigerate. Toss salad just before serving.