Chickpea and Olive Tabbouleh
Ingredients
- 2 Tablespoons Lemon Juice
- 3 Tablespoons Finely Chopped Red Onion
- ¾ teaspoons Kosher Or Sea Salt, Divided
- 1 clove Garlic, Smashed
- 1-½ cup Dry Bulgur Or Quick-cooking Farro
- 2 Tablespoons Olive Oil
- ¼ teaspoons Fresh Ground Black Pepper
- 1 cup Finely Chopped Massaged Kale Or Fresh Parsley Leaves (or A Mixture)
- ⅔ cups Pitted, Sliced Kalamata Olives
- 1-½ cup Cooked Chickpeas (or 15 Oz. Can), Drained
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