All the fresh herbs piled in here make this a choice dish for spring. If you know how to mash and chop, then this fucker is basically already made. YOU. GOT. THIS.

This recipe is straight out of new The VB6 Cookbook by Mark Bittman. Share this post and your name will be entered in a random drawing for a chance to win a copy of the book. Winners will be selected Friday May 9th and if your name gets picked, we’ll contact you for your mailing address. And don’t worry, we aren’t just giving away one book, we’re giving away FIVE. So why the fuck are you still reading about it? Share this deliciousness and you’re entered to win.

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Chickpea Tabbouleh


3 cups cooked chickpeas*

2 large tomatoes, chopped

2 ribs of celery, chopped

1 red bell pepper, chopped

5 radishes, chopped

1 cup chopped fresh parsley

1 cup chopped fresh mint

½ cup chopped green onions

3 tablespoons olive oil

3 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon ground pepper

Throw the chickpeas in a large bowl and mash those little motherfuckers up until a bunch of them break apart. Use a fork, a potato masher, your fists, whatever you got. Some beans can be left whole, don’t fucking stress about it.

Add everything else in and toss until it’s all mixed up and coated in the dressing. Taste and add more lemon juice, salt, pepper, you know, whatthefuckever you think might be lacking. Serve it right away or chill that shit in the fridge.

*2 15 ounce cans if that’s more your speed.