Tabbouleh with Red Pepper and Chickpeas

I’ve always made tabbouleh from the box because it’s so easy and quite good, but the box mixes aren’t in every store here in Germany. This time I found only plain bulghur so decided to make it from scratch using Mark Bittman’s How to Cook Everything Vegetarian.

I still think box-mix tabbouleh is decent, but making it from scratch definitely kicks things up a notch, and it’s really very easy. The most time-consuming part is chopping the herbs and veggies, but that’s really no big deal. It’s a real herb love-fest.

I added a little red bell pepper and chick peas in addition to the usual tomato and cucumber to give the salad some more heft. I think I may also have used scallions instead of white onion. It was super delicious. Recipe here.

We had our school festival over the weekend, and as always, there’s great international food there. I keep dreaming about these wonderful tamales and salsa and also, some fantastic Egyptian falafel. The falafel was green! And full of flavor. Note to self: Learn how to make tamales and Egyptian falafel.

What about you? Made any good salads lately?

1 thought on “Tabbouleh with Red Pepper and Chickpeas

  1. Pingback: Spring Recipe Roundup | Emily Smith Pearce

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