Avoid Baking Shame with Tabouleh Salad

I bake a lot of cookies. Some have said that it might possibly be too many cookies, but the complaints dry up when the cookies are presented for all to enjoy. In an effort to not eat as many of these cookies (because I can’t be bothered to stop baking them, of course), I’m trying to implement a new system.

While waiting for whatever delicious baked good’s dough that I am making to either rise or chill or rest or cool or etc…I am going to make something healthy to eat for lunch. Chop up some vegetables amidst the flour and chocolate chips. Make something to look forward to for the rest of the day so that I don’t wander down to the kitchen unnecessarily to just “check” on something and grab a cookie on my way up.

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While making pepparkakor the other morning, there were a lot of cooling and chilling steps that needed time-filling. Cue up some tabouleh salad.

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This is adapted from 200 Super Salads, this great little recipe book that Dan got me for Christmas this year, which may seem like an odd gift, but it’s awesome. Lettuce is boring. This book takes you beyond lettuce.

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I didn’t make too many modifications, but I feel like the resulting salad is much lighter and brighter and more summery. The biggest elements are doubling all the good stuff so that I can get enough salad for a good long time, plus taking out the cheese so that Dan can enjoy it, too. I had some of this over some spinach yesterday for lunch, and it was delicious.

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Tabouleh Salad
adapted from 200 Super Salads, Chickpea & Herb Salad

1 cup bulghur wheat
6 tbsp. olive oil
2 tbsp. lemon juice
3/4 bunch of flat-leaf parsley, roughly chopped
2 13 oz. cans of chickpeas, drained and rinsed
8 oz. grape or cherry tomatoes, halved
1/4 medium red onion, finely diced
1 cucumber
salt and pepper, to taste

Put the bulghur wheat in a heatproof bowl, and pour over enough boiling water to cover. Set aside and allow water to absorb completely while you chop up all the other ingredients. Dump all vegetables in a large bowl. Add olive oil, lemon juice, and salt and pepper on top. Add bulghur wheat after moderately cooled, and mix together. Chill in the refrigerator for an hour or two, making sure everything’s good and cold. I like it on a bed of spinach or with wheat crackers and hummus. Yum!

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Eat it all up. It’ll definitely make you feel better about the cookies and milk you plan to demolish later that day.

2 thoughts on “Avoid Baking Shame with Tabouleh Salad

  1. Pingback: Coconut Chocolate Chip Ice Cream Will Make Your Life Better, Guaranteed. | jingersnaps

  2. Pingback: Drunken Pumpkin Bundt Cake – a tale of adventure, mishap, and Irish Cream | jingersnaps

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