TABOULI

Ingredients:

1/2 cup bulgur (cracked wheat)

2-3 bunches flat leaf parsley (about 2 cups finely chopped)

1/2 cup fresh mint, finely chopped

2-3 medium red tomatoes, cut into 1/4 inch pieces

1/2 seedless cucumber, cut into 1/4 inch pieces

3 Tbs. olive oil

3 Tbs. fresh lemon juice

Fresh ground pepper and salt

Instructions:

In a small saucepan, bring 1 cup of water to a boil. Add the bulgur, 1 tablespoon of olive oil and turn off heat. Cover and let sit for 15 minutes. Stir, drain and squeeze the moisture out of bulgur. Place bulgur in a large bowl and add herbs, diced tomato, diced cucumber, 2 tablespoons of olive oil, lemon juice, salt and pepper to taste and mix well. Add more lemon juice and salt if necessary.

For a different flavor profile, add other ingredients like green onion, almonds, or pomegranate kernels.

CUCUMBER YOGURT

Ingredients:

2 5.3 oz. containers plain, non-fat, Greek or regular yogurt

3 sprigs of fresh mint, stems removed and finely chopped

¼ tsp. grated lemon or lime zest

½ Persian or hothouse cucumber, cut into small chunks

Salt

Instructions:

Mix yogurt, mint, zest, and cucumber in a medium sized bowl. Add salt to taste. Keep refrigerated until ready to serve.

SPICY ROASTED CHICKPEAS

Ingredients:

1 15-oz can chickpeas

2 Tbs. olive oil

1 tsp. paprika

¼ tsp. coriander

¼ tsp. cumin

¼ tsp. chili powder

¼ tsp. salt

Fresh ground pepper

Instructions:

Drain, rinse and blot dry chickpeas. In a bowl, whisk together olive oil with spices. Add the chickpeas and toss, coating thoroughly. Roast at 450F on a lined baking sheet for about 25 minutes.