That said, I'm a big fan of grainy summer salads that can be scooped up with pita chips, like tabbouleh. If you make the chickpeas and grains ahead, these are practically no-cook meals and great for parties. Here are a few I've made this summer. Measurements are approximate - add ingredients like grated parmesan, olive oil, salt, pepper, and fresh herbs liberally and adjust to suit your taste.
Cabbage, Chickpea, & Rice Salad
1 cup cooked brown rice
1-2 cups cooked chickpeas
1/3 - 1/2 head of red cabbage
1/2 onion
3 tbsp fresh mint leaves
1/3 lemon, juice & zest
olive oil
salt
pepper
Israeli Couscous, Chickpea, & Arugula Salad
1 cup israeli couscous
1-2 cups chickpeas
2 red pepers, roasted and cut into strips
2 heads green garlic or 2 cloves regular garlic
1 bunch arugula
olive oil
grated parmesan
salt
pepper
"Bruschetta" Tabbouleh
This mediterranean bulgur salad doesn't have to be all about the cucumber and parsley. Here's a version I made focusing on my favorite flavors of summer - fresh tomatoes, basil, and garlic - thrown in with bulgur instad of topping toasty bruschetta.
1 cup bulgur
1 1/2 cup boiling water
2 tomatoes, chopped
3 tbsp fresh basil, chopped
1 zucchini, diced (optional)
3 cloves garlic, diced
salt
pepper
juice of 1/2 lemon
olive oil
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