Chickpea and Olive Tabbouleh

• 2 Tablespoons Lemon Juice
• 3 Tablespoons Finely Chopped Red Onion
• 3/4 teaspoons Kosher Or Sea Salt, Divided
• 1 clove Garlic, Smashed
• 1- 1/2 cup Dry Bulgur Or Quick-cooking Farro
• 2 Tablespoons Olive Oil
• 1/4 teaspoons Fresh Ground Black Pepper
• 1 cup Finely Chopped Massaged Kale Or Fresh Parsley Leaves (or A Mixture)
• 23 cups Pitted, Sliced Kalamata Olives
• 1- 1/2 cup Cooked Chickpeas (or 15 Oz. Can), Drained

1. Combine lemon juice, red onion, 1/2 teaspoon salt, and garlic in a large mixing bowl.
2. Set aside.
3. Cook bulgur or farro according to package instructions (see blog post for no-cook bulgur method).
4. Just before grains are done, remove garlic from lemon juice and whisk in olive oil.
5. Season with pepper to taste.
6. Add cooked, hot grains to bowl of dressing and stir to combine.
7. Add greens/herbs, olives, and chickpeas and stir to combine.
8. Taste for salt and season as needed.
9. Serve at any temperature, alone or over salad greens.
10. If desired, top with crumbled feta (if not vegan), pine nuts, or sunflower seeds.
11. Notes: 1.
12. Besides adding 1/2 teaspoon salt to dressing, dont salt the tabbouleh until after adding olives, as they contribute a lot of flavor.
13. 2.
14. As written (sans cheese) the recipe is vegan.
15. 3.
16. The salad will last several days in the fridge.
17. Before serving, taste for more lemon juice, olive oil, or additional salt and pepper and adjust as needed.

lemon juice, red onion, kosher, clove garlic, olive oil, fresh ground black pepper, massaged kale, olives, chickpeas

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chickpea-and-olive-tabbouleh/ (may not work)