- ⅓ cup tahini (sesame seed paste) $1.08
- ⅓ cup water $0.00
- ¼ cup lemon juice $0.18
- 2 cloves garlic, peeled $0.16
- ½ tsp cumin $0.05
- ¼ tsp cayenne pepper $0.03
- ½ tsp salt $0.02
- 1 bunch flat leaf parsley $0.89
- 1 bunch cilantro $0.85
- 1 (19 oz.) can chickpeas $1.50
- ½ cup uncooked bulgur $0.77
- 2 small (3/4 lb.) tomatoes $0.75
- To make the dressing, smash the garlic cloves under the blade of a knife or roughly chop them. Add the garlic, tahini, water, lemon juice, cumin, cayenne, and salt to a blender. Blend until the mixture is smooth and the garlic is in small pieces. Refrigerate the dressing until ready to use.
- To cook the bulgur, place the dry bulgur in a sauce pot. Cook and stir the dry bulgur (without water or oil) over medium heat for two minutes to toast it slightly. Add one cup of water and bring the mixture up to a boil. Add a lid to the pot, turn the heat down to low, and let it simmer for 20 minutes. After 20 minutes, fluff the bulgur and transfer it to the refrigerator without a lid to cool.
- Wash the parsley and cilantro well under cool water. Shake as much water off as possible. Pull the leaves from the stems and then roughly chop the leaves. Place the chopped parsley and cilantro in a bowl.
- Dice the tomato and add it to the bowl. Rinse and drain the chickpeas, then add them to the bowl. Finally, add the cooled bulgur to the boil and stir to combine the ingredients. Add a liberal amount of the tahini dressing and stir until everything is well coated.