Emeril's Chickpea Salad with Tabbouleh
A Nice Vegetarian Salad
Place the bulgur in a mixing bowl, add the hot water, and set aside to soak for 25 minutes.
While the bulgur is soaking, prep the remaining ingredients. Combine the green onions, parsley, mint,
sun-dried tomatoes, lemon juice, garlic, sea salt, and crushed red pepper in a medium bowl. Gradually
whisk in the olive oil.
Drain the bulgur, squeezing it to remove any excess liquid, and add it to the herb-tomato
mixture. Fold in the feta cheese and chickpeas. Taste, and adjust the seasoning if necessary. Serve at room temperature or chilled.
Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved
This recipe was styled by chef Karen Pickus for Good Morning America.