Chickpea Tabbouleh with Carrot Greens
Ingredients
- 1 cup Carrot greens, tough stems removed
- 1 cup Fresh parsley leaves
- 1/2 cup Fresh mint leaves
- 1 Small shallot, roughly chopped
- Juice from 1/2 lemon
- 1/2 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- 1/2 teaspoon Crushed red pepper flakes
- 2 (15.5 oz) cans chickpeas, rinsed and drained
- 1 cup Finely chopped tomato
- 1 cup Chopped persian, or english cucumber
- 2 teaspoons Za'atar (optional)
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