I've made so many variations to traditional, Mediterranean Tabouli, over the years and truly can't think of even one I didn't like or love. The original I was introduced to featured curly parsley, chopped tomatoes, bulgar wheat, green onion and garbanzo beans. This one went together quickly and made a lot!
In a big glass bowl, start by whisking together:
Dressing:
equal parts EVOO and lemon juice - about 1/2c each
salt, pepper, garlic powder - to taste
Add the following:
2 pkgs. COSTCO cilantro lime rice
- - microwave per pkg. instructions
2/3c hemp hearts
2 cans drained-rinsed beans
- - garbanzos, black, kidneys, cannellinis, etc.
- - garbanzos, black, kidneys, cannellinis, etc.
1 bunch Italian flat leaf parsley
1 bunch cilantro
3 Roma tomatoes
6-8 green onions
1/2 lg. bell pepper
4 mini English cucumbers
This travels well for a picnic or potluck and keeps in the 'fridge for several days, if it lasts that long 😉 . . . Lin
