cookwitholiveri: Tabbouleh Salad



When I was looking for a recipe for tabbouleh tonight I found this one for Farro and Pine Nut Tabbouleh. I didn’t have farro or pine nuts but not having ingredients has never stopped me before. Part of what I love so much about cooking is making a recipe my own. I did have zucchini (and lots of it), garbanzo beans, and parsley.

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  • 1 cup Harvest Blend (found at Trader Joe’s), follow directions on the bag
  • 1/2 a zucchini (or cucumber), chopped
  • 1 clove garlic, finely chopped
  • 1/2 small white or red onion, chopped
  • 1 can chickpeas, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • Juice from 1 lemon (add more as needed)
  • 3/4 cup chopped fresh parsley
  • Salt and pepper


  1. Cook the Harvest Blend as instructed by the package
  2. Prep the parsley, lemon juice, olive oil, garlic, onion, and chickpeas in a bowl.
  3. Chop the zucchini into strips and chop into small pieces – add to bowl.
  4. When Harvest Blend is finished cooking add to salad and stir.
  5. Stir in salt and pepper just before serving.

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