Something Approaching Taboule

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About a week ago while visiting friends in Hoboken, I realized that I quite like Taboule, although I generally don’t find it filling enough. When I got home, I got the idea to add chickpeas and zucchini to the traditional recipe, and to replace the usual red onion with spring onions I had in the veggie drawer.

To make it: 

Roughly chop into itty bitty bits:

  • 1 smallish zucchini
  • 2 medium tomatoes
  • 2 cloves garlic
  • 1 bunch parsley
  • 2 spring onions (white and green parts)

add salt and pepper to taste, and add:

  • 1 can of chickpeas, rinsed and drained
  • juice of 1 lemon
  • about 2-3 tablespoons of good olive oil

Mix it all together, and let sit for about a half-hour before serving.

It’s amazing, and makes enough for at least a couple of meals. I like the addition of the chickpeas especially, since it makes the salad a bit more robust. Throw it on a half of a baked potato or some couscous and you’re set.