Chickpea Tabbouleh: The Best Chickpea Tabbouleh Recipe from Cook'n

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	Chickpea Tabbouleh

Serves: 4

Think coarsely mashed chickpeas seasoned with lots of garlic and lemon juice and an avalanche of parsley. It’s bean tabbouleh. Serve it as a salad or a chunky dip.

   1 (16-ounce) can chickpea, drained and rinsed
   2 teaspoons chopped garlic, preferably fresh
   1 1/2 lemons, juiced
   2 tablespoons extra-virgin olive oil
   2 tablespoons chopped mint leaves (about 30 leaves)
   1/2 cup chopped Italian (flat-leaf) parsley
   Salt and ground black pepper to taste

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Mash the chickpeas coarsely in a bowl. Add the remaining ingredients and mix to combine; serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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