Hi! Here is a delicious recipe for a salad made with parsley. Enjoy! - Kate.

Tabbouleh with Chickpeas

The classic Middle Eastern tabbouleh isn't a bulgur salad with
parsley; it's a parsley salad with a little bulgur. Toasting the cumin
seeds heightens their fragrance. Place seeds in a dry fry pan over
medium heat and toast, shaking the pan occasionally, until they darken
and release their aroma, then grind in a mortar or spice grinder.


1/2 cup fine bulgur
1 1/2 cups minced fresh flat-leaf parsley
1 bunch green onions, white portion only, minced
1 large tomato, peeled, seeded and diced
2 Tbsp minced fresh mint
1 can (15 1/2 oz.) chickpeas, rinsed and drained
3 Tbsp extra-virgin olive oil
3 Tbsp fresh lemon juice, plus more as needed
1/2 tsp. ground toasted cumin seeds
Salt and freshly ground pepper, to taste
Heart of 1 head romaine lettuce

Put the bulgur in a small bowl, cover with cold water and let stand
for 10 minutes, then drain. Place the bulgur in a clean kitchen towel
or a double thickness of cheesecloth and squeeze dry. Transfer to a
bowl and, using a fork, separate into individual grains. Stir in the
parsley, green onions, tomato, mint, chickpeas, olive oil, the 3 Tbs.
lemon juice and the cumin. Season with salt and pepper. Taste and add
more lemon juice, if needed.
Cover and refrigerate for at least 2 hours. Bring to room temperature
before serving. Taste and adjust the seasonings, and serve with the
romaine hearts alongside for scooping. Serves 4.

Adapted from the Williams-Sonoma Kitchen.



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