Oat Groat Tabbouleh

4 servings (1/4 mixture each)

Ingredients:

1 cup uncooked oat groats

1 lemon, juiced and zest

1 tbsp olive oil

1 tsp garlic, minced

1 cup chickpeas, drained and rised

1/2 medium cucumber, chopped

1/2 cup grape tomatoes, quartered

3 tbsp chopped red onion

3 tbsp fresh parsley, finely chopped

2 tbsp fresh basil, finely chopped

Directions:

Cook the oat groats, either in an instant pot for 20-22 minutes (1 cup groats + 1 1/2 cups water + a pinch of table salt) and let naturally release or boil them in a pot of salted water until soft and then drain.

In a small bowl, whisk together the lemon juice, zest, olive oil and garlic.

Add the dressing to the oat groats, cover and refrigerate for at least 30 minutes.

Stir in the chickpeas, cucumber, tomatoes, onion and fresh herbs.

Suggested Serving: Serve with crumbled light feta cheese.