"All tabbouleh is easy to make,“ writes Mark Bittman in The VB6 Cookbook, ”but this version is even easier than most .... Feel free to improvise with any additional or alternative vegetables, including cooked leftovers.“
From Mark Bittman‘s The VB6 Cookbook: More then 350 Recipes for Healthy Vegan Meals All Day and Delicious Flexitarian Dinners at Night, published by Clarkson Potter.
3 cups cooked or canned chickpeas
2 large tomatoes, chopped
2 celery stalks, chopped
1 bell pepper, chopped
6 or 7 radishes, chopped
1 cup chopped fresh parsley
1 cup chopped fresh mint
1/2 cup chopped scallions
16 black olives, pitted and chopped (optional)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon pepper
1/2 teaspoon salt
Drain the chickpeas; if they’re canned, rinse them before draining. Put the chickpeas in a large bowl and mash with a fork or a potato masher until the beans break up a bit. Add the remaining ingredients and toss until everything is combined and coated in dressing. Taste and adjust the seasoning, adding lemon juice as needed.
Serve right away or refrigerate for up to 2 hours.