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Green Goddess Garbanzo Salad
Parsley Tabbouleh
Ingredients
Ingredients
Dressing
1 avocado, peeled and pitted
1 ½ cups buttermilk
¼ cup chopped fresh herbs, such as tarragon, sorrel, mint, parsley and/or cilantro
2 tablespoons rice vinegar
½ teaspoon salt
Salad
3 cups chopped romaine lettuce
1 cup sliced cucumber
1 (15 ounce) can chickpeas, rinsed
¼ cup diced low-fat Swiss cheese
6 cherry tomatoes, halved if desired
1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
1 cup water
½ cup bulgur
¼ cup lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon minced garlic
¼ teaspoon salt
1/4 cup chopped fresh mint
2 tomatoes, diced
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)1 small cucumber, peeled, seeded and diced
4 scallions, thinly sliced
1 cup water
½ cup bulgur
¼ cup lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon minced garlic
¼ teaspoon salt
1/4 cup chopped fresh mint
2 tomatoes, diced
Freshly ground pepper, to taste
2 cups finely chopped flat-leaf parsley, (about 2 bunches)
Directions
Directions
To prepare dressing: Place avocado, buttermilk, herbs, vinegar and salt in a blender. Puree until smooth.
To prepare salad: Toss lettuce and cucumber in a bowl with 1/4 cup of the dressing. Top with chickpeas, cheese and tomatoes. (Refrigerate the extra dressing for up to 3 days.)
Combine water and bulgur in a small saucepan. Bring to a full boil, remove from heat, cover and let stand until the water is absorbed and the bulgur is tender, 25 minutes or according to package directions. If any water remains, drain bulgur in a fine-mesh sieve. Transfer to a large bowl and let cool for 15 minutes.
Tips
To make ahead: Cover and refrigerate leftover dressing for up to 3 days.
Originally appeared: EatingWell.com, June 2017
Combine lemon juice, oil, garlic, salt and pepper in a small bowl. Add parsley, mint, tomatoes, cucumber and scallions to the bulgur. Add the dressing and toss. Serve at room temperature or chill for at least 1 hour to serve cold.
Parsley Tabbouleh
