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Greek   -   Tabouli With Chickpeas And Vegetables   adapted from 366 Ways to Cook Tofu

  • 1 Cup Bulgur
  • 1 Cup Brown Rice -- cooked
  • 1 Cup Chickpeas -- cooked
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Cup Fresh Mint
  • 1 Medium Jalapeno -- finely chopped
  • 1/4 Cup Olive Oil
  • 1 1/2 Tablespoons Red Wine Vinegar
  • Salt -- to taste
  • 1 Small Bell Pepper -- chopped
  • 1 Medium Red Onion -- chopped
  • 4 Cups Spinach
  • 3 Large Tomatoes
  • 1/3 Cup Feta Cheese
Directions add bulgur to 2 cups boiling water in large saucepan. Simmer covered until bulgur is tender about 15 minutes. Drain well. transfer to large bowl. Add rice and chickpeas. In a food processor, place garlic, mint, jalapeno, oil, vinegar and salt. Process for 5 seconds. scrape sides and pour mixture into grain mixture. Add bell pepper and onion. put 2 cups spinach in food processor and process about 5 seconds. Add to grain mixture. chop 1 tomato and add to mixture. cover mixture and refrigerate for 1 to 2 hours. To serve, toss, taste and adjust seasonings, adding more vinegar if needed. Arrange remaining spinach leaves on plate. Slice remaining tomatoes and place over top spinach overlapping slightly, Mound tabouli and serve.
Serves 6
Time to Make 0:00

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