Citrus Chickpea Tabouleh

It’s almost summer. Well, judging by this week’s heat wave you would think that we are right smack in the middle of it! Nonetheless, that means it is time for barbecues, picnics, road trips, hot summer days, camp fires, and sweet summer evenings filled with too much sangria… I can just hear the song Days of Summer playing in the background…

I am also looking forward to a summer filled with fresh fruits and vegetables from local farms. Until the crops are in full bloom, I have to work with what is available – and what comes in my weekly CSA basket. It’s still spring, so asparagus season is still with us for another short while, but more on those later. Still lots of citrus delivered this week and even though we don’t grow them inCanada, they still have the taste of summer written all over them.

Fresh, sweet and light this recipe is perfect to pack up for any get together, in the park, on the road, at a barbecue.

Citrus Chickpea Tabouleh

  • 1 grapefruit
  • 1 orange
  • 1 avocado
  • 2 cups parsleys, lightly packed
  • 1 can chickpeas, rinsed (reach for the low-sodium kind)
    or fresh ones if you’re lucky enough to find some at your local market
  • Olive oil
  • Salt and pepper to taste

Segment the grapefruit and orange (this just means cutting around the pith to only keep the juicy flesh), make sure to keep all the juices. Cut the avocado into large cubes. Chop the parsley. Thoroughly rinse and dry the chickpeas. If you want to go 100% raw, simple replace the canned chickpeas with soaked and sprouted beans of your choice.

In a large mixing bowl, combine all ingredients. Add a good pinch of salt and pepper. A coarse sea salt works wonderfully here. Finish with a generous splash of extra virgin olive oil.

Makes a great appetizer, side or even main for the vegan/vegetarian in the crowd! Serves six appetizers/sides or two mains.

Cooking for a crowd? You can easily double the recipe and be sure to check out Potluck.li for organizing all your potlucks in minutes!