Herb stems can also be as flavorful as their leaves. Nora Pouillon, chef and co-owner of Restaurant Nora in Washington, D.C., tosses in both the leaves and stems of Italian parsley and mint (plus scallion whites and greens) for her tabbouleh, which is gluten-free: She swaps finely chopped chickpeas for the usual bulgur.
Serves 4 to 6
2 (15-ounce) cans (or 3 cups cooked) chickpeas, rinsed and drained
4 scallions, trimmed and chopped (about 1/2 cup)
3 plum tomatoes, cored and chopped
1 bunch mint, leaves and stems chopped (about 1 cup)
1/2 bunch flat-leaf parsley, leaves and stems chopped (about 1 cup)
3 Tbsp. extra-virgin olive oil
3 Tbsp. lemon juice (from 1 lemon)
2 tsp. kosher salt
1 tsp. finely grated lemon zest (from 1 lemon) (optional)
1/4 tsp. ground black pepper
Total time: 25 minutes
Finely chop chickpeas or, using a food processor fitted with a metal blade, pulse until they resemble coarse meal, being careful not to puree. Transfer to a large bowl. Add scallions, tomatoes, mint, parsley, oil, lemon juice, salt, zest (if using) and pepper, and toss gently to combine.