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(For the Vinaigrette)

• Minced zest of ½ a lemon

• ½ c. each fresh lemon juice and extra virgin olive oil

• 2 T. minced fresh garlic

• Salt and black pepper to taste

(For the Tabbouleh)

• 1 C. dry quick cooking bulghur

• 1 (10 oz) package grape tomatoes, halved

• 1 english cucumber, seeded and chopped

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 C. chopped fresh parsley

• 1 C. sliced scallions

• ½ C. chopped fresh mint

• ½ C. pitted and sliced Kalamata olives

1. For the vinaigrette - whisk together zest, lemon juice, oil and garlic; season with salt and pepper.

2. For the Tabbouleh - cook bulgur according to package directions; transfer to a baking sheet and chill.

3. Combine tomatoes, cucumber, chickpeas, parsley, scallions, mint, olives, and chilled bulgur; toss with vinaigrette, season with salt and pepper, and chill until ready to serve.