The Day After Thanksgiving Meal: Kale Tabbouleh
Ingredients
- 1 cup bulgur
- 3 tbsp lemon juice
- 1 shallot, finely chopped
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 cup olive oil
- 1 1/4 tsp of sea salt (and more for topping before serving)
- 5-6 cups kale, stems removed and finely chopped
- 6 campari tomatoes, diced (about 2 cups)
- 1/3 cup chopped mint
- 1 can of chick peas
- Ground pepper to taste
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