Tabbouleh with Chickpeas
The classic Middle Eastern tabbouleh isn't a bulgur salad with parsley; it's a parsley salad with a little bulgur. Toasting the cumin seeds heightens their fragrance. Place seeds in a dry fry pan over medium heat and toast, shaking the pan occasionally, until they darken and release their aroma, then grind in a mortar or spice grinder.
- 1/2 cup fine bulgur
- 1 1/2 cups minced fresh flat-leaf parsley
- 1 bunch green onions, white portion only, minced
- 1 large tomato, peeled, seeded and diced
- 2 Tbs. minced fresh mint
- 1 can (15 1/2 oz.) chickpeas, rinsed and drained
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. fresh lemon juice, plus more as needed
- 1/2 tsp. ground toasted cumin seeds
- Salt and freshly ground pepper, to taste
- Heart of 1 head romaine lettuce
Put the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth and squeeze dry. Transfer to a bowl and, using a fork, separate into individual grains. Stir in the parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs. lemon juice and the cumin. Season with salt and pepper. Taste and add more lemon juice, if needed.
Cover and refrigerate for at least 2 hours. Bring to room temperature before serving. Taste and adjust the seasonings, and serve with the romaine hearts alongside for scooping.