Classic tabbouleh salad is beefed up with Cheddar cheese cubes, garbanzo beans and sweet fresh snow peas.
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1 1/2 cups boiling water
1 cup bulgur wheat
1 cup finely chopped fresh parsley
1/2 cup pea pods, cut in half
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
4 green onions, sliced
2 medium (2 cups) tomatoes, chopped
1 small (1/2 cup) orange bell pepper, chopped
1 (15-ounce) can garbanzo beans, drained, rinsed
3 tablesppoons chopped fresh mint leaves
4 ounces (1 cup) Cheddar cheese, cubed 1/2-inch
1 teaspoon salt
*Substitute 1 tablespoon dried crushed mint leaves.
Place bulgur into bowl. Pour boiling water over bulgur. Cover with plastic food wrap; let stand 20 minutes. Do not drain, If water is not completely absorbed after 20 minutes.
Add all remaining ingredients; toss lightly. Cover; chill at least 1 hour.
-If using dry mint, add to the dry bulgur before boiling water is added. The extra soaking really freshens the flavor.
-Serve a double portion on fresh salad greens for a hearty entrée salad.
-Store leftovers in airtight container up to 2 days.