Don’t know about you all, but here in Mid Maryland the weather is SPECTACULAR. It feels like fall – the great part of fall when the humidity drops, the temps are still in the low 80s and the sky is bright blue and features fluffy white clouds. Whoever loaned us their weather, I thank you and regret to inform you that we would like to keep it, thank you very much. I almost don’t care that the infant tomatoes that were emerging post deer invasion have also been eaten. Shame on me for going out of town for 36 hours. Apparently creating a urine barrier as deterrent is a daily requirement.
While the deer (or the squirrels, I don’t even care any more who the perp is anymore) were eating my tomatoes, we took a short trip to my hometown, Silver Spring, MD. Mr. Little Sis had some work to tend to there over the weekend and we tagged along so we could do a little “get to know your Mom” touring. We returned thoroughly exhausted, in part from incredibly awesome park experiences, but mostly because the folks on the other side of our locked adjoining room door were reunioning with their family and a lot of bourbon until 4 in the morning. I digress…
Our superb park experiences over the weekend inspired me to take the kids a little farther afield for some adventures today. After swim class we played tag, restaurant (with robbers and everything, my children like exciting dining), and fed a whole mess of turtles in the quarry. We found some bugs (and fed them to the fish – sorry bugs), watched some geese and played on some great playground equipment. After leaving there and scoring a whole slew of deals on perennials at the hardware store, we all returned home pretty wiped out. I decided it was time to give a summer standard from my past a go. Tired hungry kids are sometimes the most willing to try new foods.
Standard tabbouleh has tons of parsley (which is great for you in a variety of ways and covers a multitude of garlic breath sins), bulgur, tomatoes, garlic and some kind of acid mixed with olive oil. Well… I hain’t got no maters, I say almost weeping. Well, okay I have one that I plucked early before the real invasion began. It was just coming ripe on the windowsill. In honor of Mr. Bigg Sis and all those for whom gluten is verboten, I decided to make good use of the leftover quinoa in the fridge. Following Deborah Madison‘s lead (which is always a good idea), I combined green lentils and chickpeas to power that salad up even more. Plenty of protein, fiber, and tons o’ flavor. Yep, power tabbouleh.
Power Tabbouleh – adapted from Deborah Madison’s Bulgur and Green Lentil Salad with Chickpeas in Vegetarian Cooking for Everyone.
- 2 c chopped fresh parsley
- 2 c cooked quinoa (or whatever grain you have on hand)
- 1 1/2 c cooked French lentils (I’m sure brown would be fine too, but I do like the green here)
- 1 c cooked or canned garbanzo beans (drain and rinse if canned)
- zest of two lemons
- 2 cloves garlic, made very small however you like
- 4 scallions or spring onions, chopped small, including some green
- 1/2 c olive oil
- 6-8 T fresh lemon juice
- 1 t paprika
- salt and pepper to taste
Looks like a lot of ingredients, but this was so ridiculously easy – one of those times where having some leftover cooked grains in the fridge makes dinner a snap. I cooked my lentils specifically for this meal as I didn’t have any in the fridge. I cooked two cups of French lentils in boiling water with a bit of salt and a bay leaf. I can’t recommend this bay leaf maneuver enough – made the beans so flavorful and delish. I had way more than I needed for the salad, but I knew my little lentil fan (Miss Picky Pants – you go figure that out) would want some plain.
While the lentils cooked I did all of my chopping and combined all of the cold solid ingredients. I drained the lentils and let them cool for about half an hour. You could absolutely make this warm, but I was going for room temp or cooler. When I was done assembling a green salad and making dressing, I added the lentils to the other ingredients, combined the lemon juice, oil and paprika and poured it on. Tossed everything to mix. Salted and peppered to taste. Lovely. Then I chopped my sole tomato and added it. The added tomato was nice, but honestly, unnecessary (blasphemy). This salad knocked my socks off and is super flexible. What do you like in your tabbouleh? As for me, beans are where it’s at.