Tabbouleh

Source: Marcia Willsie of EzekielsTable.com

Ingredients

1 cup
cooked grain such as millet or quinoa
1⁄2 cup
fresh lemon juice
1 bunch
scallions (finely chopped)
4 cups
flat-leaf parsley (finely chopped)
1⁄2 cup
fresh mint (chopped or 2 TBS dried)
3
ripe tomatoes (seeded and chopped)
2⁄3 cups
chickpeas
6 tablespoons
olive oil
 
salt and pepper (to taste)
Yields:
servings

Instructions

Follow directions on the package for cooking the grain, can be slightly undercooked. Toss grains with scallions, tomatoes, parsley, chickpeas and mint. Make a dressing by whisking together the lemon juice with the olive oil and pour over the grain mixture while still warm (this prevents clumping.) Add salt and pepper to taste. Adjust seasonings with additional lemon juice and/or oil as necessary.