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Chickpea Tabbouleh Salad


12" Tomato Basil
Chickpea Tabbouleh Salad

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Original Recipe Serves 12
Prep Time 10 min
Cooking Time 2 min


12 each  12" Tomato Basil Wraps (10250)  
2 1/2 cups  Bulgur Wheat , cooked 
2 each  Garlic Cloves , minced 
2 Tbsp.  Lemon Juice  
2 Tbsp. Extra-Virgin Olive Oil  
1 1/2 cups  Tomatoes , cherry , halved 
3/4 cup  Cucumber , diced 
1 cup  Chickpeas , drained and rinsed 
1 Tbsp.  Chives , fresh , chopped 
2 Tbsp.  Parsley , fresh , chopped 
1 Tbsp.  Mint , fresh , chopped 
1/4 cup Marinated Feta  
3 oz.  Spinach  


1.) In a large bowl, combine bulgur, garlic, lemon juice, olive oil, tomatoes, cucumber, chickpeas, chives, parsley, mint and Feta. Mix well to combine, refrigerate for 2 hours minimum.

2.) Pre-heat deep fryer 350°F. Using a wide ladle, lay a tortilla in the oil and press down in the middle of the tortilla to form a small bowl with a larger rim. Hold in oil until bubbling stops or about 60-75 seconds. Remove from oil, allow to drain and cool.

3.) To plate: In each tortilla bowl, use 0.5 oz. spinach to make a bed, top with ½ cup tabbouleh.

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