Mediterranean Chickpea Salad

Chickpea SaladThis is really more of a suggestion than a recipe. As I may have mentioned, I’m not doing wheat these days (long story), and in general I’m trying to eat more veggies and fewer grains. I miss my tabbouleh, though (usually made with bulghur wheat).

So, I changed up Mark Bittman’s tabbouleh recipe from How to Cook Everything Vegetarian. Instead of bulghur wheat, I used a can of rinsed chickpeas, then added chopped cucumber and tomato as well. If you do dairy, you could add feta. Mmmmm…

As usual, the full-of-fresh-herbs dressing is the key ingredient, and it tied everything together nicely. Even got a thumbs up from the hubs. I planted a whole hedge of parsley this year and have been so, so happy to have it for salads like this. It’s really easy to grow from seed (basil, too).

For more of my recipes and cooking posts, click here. You’ll notice I seem to have a thing for chickpeas.

What about you? Made any interesting salads lately? My new herb garden is keeping me inspired.

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3 thoughts on “Mediterranean Chickpea Salad

  1. I appreciate your list of gluten-free recipes. I think we are gluten-free w/Pieter. Many people report improvement w/gluten free diets. Worth a try!

  2. Pingback: Chickpea-Battered Fried Leeks | Emily Smith Pearce

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