TABBOULEH SALAD WITH GARBANZO BEANS AND FETA by CHEF DAN:
Serves 20
(Wrap this Middle Eastern salad in lettuce, or cabbage leaves tuck it in pita pocket and serve as a side dish)
INGREDIENTS:
5 cups tabbouleh (bulgur) (also known as cracked wheat)
10 cups waiter
1 (50 Oz) can garbanzo beans (chickpeas rinse and drained)
5 cups tomatoes, diced
2-1/2-cups feta cheese
2 onions, finely diced
1/2-cup lemon juice
1/2-cup raisins
1/4-cup vegetable oil
A handful fresh mint, chopped
Pinch of salt and pepper
DIRECTIONS:
1. In a sauce pan bring water to a boil.
2. Remove from heat and add the tabbouleh.
3. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 20-30 minutes.
4. In a large bowl, add the tabbouleh and all remaining ingredients.
5. Toss gently until the entire ingredients are evenly distributed.
6. Season with salt and pepper.
7. Cover and refrigerate for 2 hours to allow the flavors to blend.
ENJOY DAN: BON-APPETITE!!
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