Name: Colorado Tabbouleh Grain Salad
Prep time: 45 min
Cook time: PT-494056H26M10S
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups bulghur; 3 cups boiling water; 2-1/2 tsp salt; 1/2 cup lemon juice; 1/2 cup olive oil; 2 cups grape tomatoes, slice lengthwise; Cilantro leaves from one bunch, lightly chopped; 4-5 cloves garlic, minced; 1 bunch green onions (use whites and a little of the greens), chopped; 1 can garbanzo beans (chickpeas), drained

Ingredients

Scale

2 cups bulghur

3 cups boiling water

2-1/2 tsp salt

1/2 cup lemon juice

1/2 cup olive oil

2 cups grape tomatoes, slice lengthwise

Cilantro leaves from one bunch, lightly chopped

4-5 cloves garlic, minced

1 bunch green onions (use whites and a little of the greens), chopped

1 can garbanzo beans (chickpeas), drained

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Instructions

Put the bulghur in a dish with a tight lid
Add boiling water and salt, stir well, cover with lid, and let steep for 20 minutes or until the water is completely absorbed
Mix in olive oil and lemon
Add remaining ingredients and mix well
Chill completely before packing in cooler

Notes

This grain salad provides a solid vegan base that can be built on to satisfy other dietary preferences: Just add tuna, cheese, nuts, or other additional protein.
Serve as a side to the main river camp meal, as a main for vegans and vegetarians, or in wraps at the river trip lunch stop.
Stored in an airtight container in the coldest part of your cool, this salad will keep for several days.

Author: Michele Crockett
Prep Time: 45 minutes
Cook Time: None
Category: Side
Method: No cook
Cuisine: Mediterranean
Diet: Vegan

Nutrition

Serving Size: 1 cup
Calories: 219
Fat: 14g
Carbohydrates: 21g
Fiber: 4g
Protein: 4g