Emeril's Chickpea Salad with Tabbouleh

Ingredients

Cooking Directions

Place the bulgur in a mixing bowl, add the hot water, and set aside to soak for 25 minutes.

While the bulgur is soaking, prep the remaining ingredients. Combine the green onions, parsley, mint,

sun-dried tomatoes, lemon juice, garlic, sea salt, and crushed red pepper in a medium bowl. Gradually

whisk in the olive oil.

Drain the bulgur, squeezing it to remove any excess liquid, and add it to the herb-tomato

mixture. Fold in the feta cheese and chickpeas. Taste, and adjust the seasoning if necessary. Serve at room temperature or chilled.

Recipe courtesy Emeril Lagasse, from Emeril 20-40-60: Fresh Food Fast, HarperCollins Publisher, New York, 2009, copyright MSLO, Inc., all rights reserved

This recipe was styled by chef Karen Pickus for Good Morning America.