Tabbouleh Salad With Nasturtium Flowers

A very refreshing summer salad! For a heartier version, try adding chickpeas and feta cheese! Adapted from Sage Kitchen. You can cut this recipe in half easily.

• Ready In: 20 mins
• Yields: 8-10

Ingredients

• 1  cup Bulgar wheat (cracked wheat)
• 2  cups  chopped fresh parsley
• 1⁄2 cup  chopped of fresh mint
• 1  cup  chopped cucumber
• 1  cup  chopped bell pepper (orange, green or red)
• 4  medium tomatoes, cubed
• 1⁄2 cup  chopped green onion
• 1⁄2 cup  chopped nasturtium leaves or 1⁄2 cup  fresh edible flower
• 1⁄2 cup fresh lemon juice
• 1⁄2 cup  virgin olive oil
• 2  teaspoons allspice, ground
• 6  whole  nasturtium  fresh edible flowers, for garnish
• 1⁄2 cup feta cheese (optional)
• 1⁄2 cup chickpeas, cooked (optional)

Directions

1. Put the bulgar in a small bowl and cover with boiling water, and let it sit until the water is absorbed.
2. Mix parsley, mint, cucumbers, peppers, tomatoes, green onions & nasturtiums in a salad bowl.
3. Stir in the softened bulgar and set aside.
4. For the dressing, mix lemon juice, olive oil & allspice in a separate bowl, and then pour over the salad.
5. Garnish with whole Nasturtium flowers and serve.