Kale Tabbouleh Salad
Ingredients
- 2 bunches parsley (about 160 grams / 5 oz leaves and stems)
- 1 cup loosely packed mint leaves
- 8 leaves lacinato kale (de-stemmed and sliced into ribbons)
- 1 cup bulgur wheat (cooked according to package directions)
- 1 medium roma tomato (diced)
- 14 oz chickpeas (drained and rinsed well)
- Juice of 1 lemon (about 1/3 cup)
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 teaspoon smooth Dijon mustard
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