Tuna (& Chickpea) Tabouleh--So What's in Your Picnic Basket?

This week's I Heart Cooking Clubs theme is Picnic Basket--featuring those laid-back, portable foods that hit the spot in the great outdoors. I selected Tuna Tabouleh--an easy recipe from "Mark Bittman's Kitchen Express." I of course made a few changes/additions to the recipe--namely adding a can of chickpeas to the mix for extra fiber and protein. I make a lot of tabouleh, and another salad of chick peas and tuna, but this combination of the two recipes is even better. A perfect addition to your picnic basket or cooler or great for lunch or dinner when the weather is warm.


Tuna & Chickpea Tabouleh
adapted from "Mark Bittman's Kitchen Express"
(Makes 4-6 servings with my changes)

"Serve on romaine leaves with tomato and yogurt"

Soak about one-half cup of fine grain bulgur in boiling water to cover. Peel, seed, and chop a cucumber and toss with lots and lots of chopped parsley, scallions, and fresh mint. Squeeze the bulgur dry and add it to the cucumber mixture, dressing with lemon juice (again: lots), olive oil, salt, and pepper. Use a fork to add a can or two of good-quality tuna; toss to fluff the salad and serve.

Notes/Results: Excellent--a great combination of flavors and textures. The recipe goes together very quickly--you can chop everything while the bulgur soaks, and can pretty much be made from the pantry and fridge. My changes--I used 1 cup of fine bulgur, one can of garbanzo beans, and two cans of good solid white tuna. I used an organic, non-waxed cucumber so I didn't peel it. I used 1 and 1/2 lemons worth of juice and some extra black pepper. Instead of eating it with the tomatoes as Bittman recommends, I mixed some small cherry tomatoes into the tabouleh and served it on some butter lettuce leaves. Easy and delicious--and tastes even better the next day, I will make this again.

Check out what the other IHCC participants have in their picnic baskets by going to the site (here) and following the links.