Tip: You can save a ton of money buy cooking dried beans in salt free veggie broth and freezing them in 2 cup packages to pull out for later use.
The carrots, scallions and tomatoes came from KYV farm and the mint, parsley and lemon from my garden and my dad's tree. Now that's local and seasonal produce!
Tip: Use your food processor for this one to make quick work of the chopping or if you don't have one, bribe a friend to help chop.
Carrot Top Tabbouleh with ChickpeasServes a LOT - bring this to a pot luck or eat it all week and share with friends Vegan, Dairy Free, (Gluten Free Option) Printable Recipe **Tip: For gluten free option, replace the bulgur wheat with white quinoa (cook to package directions using appropriate amount of veggie broth.)
1/2 cup bulgur wheat**(see above for gluten free)
1 1/2 cups vegetable broth
1 bunch carrots with tops (say about 6 small 51/2 inch long)
Handful fresh mint
Handful fresh parsley
1 bunch scallions, chopped
5 small organic tomatoes, chopped
2 cups cooked chickpeas (or 1 can, drained, will work too)
3 Tbsp extra virgin olive oil
Juice 1 lemon
Salt and Pepper
3 cloves crushed garlic
1. Heat the bulgur and broth to a boil, stirrings constantly, reduce heat, cover and simmer about 10 to 12 minutes or until liquid is absorbed. Set aside to cool while you process the veggies.
2. Place the carrots, tops removed, into a large food processor (or in front of bribed friend), pulse several times to rough chop; add the carrot tops, mint, parsley and scallions, pulse until desired texture is reached, I like mine finely chopped. Pour into a large bowl and add the tomatoes and chickpeas.
3. Whisk the olive oil, lemon juice, salt and pepper and crushed garlic in a small bowl. Pour over carrot top mixture and toss well. Reseason with salt and pepper, to taste.