I love tabbouleh but most versions that I see at grocery stores and local restaurants just aren’t that good. They seem dull and filled with bulgur, but tabbouleh should be fresh, bright and mostly herbs in my (extremely biased) opinion. So now I sharpen my knife, load up on fresh herbs and make it myself. All the chopping can take some time so plan ahead. I like making a batch on Sunday night for dinner on Monday. It holds up beautifully in the fridge for a few days. And yes, I know that the chickpeas aren’t traditional, but they bulk up this salad enough that is makes a fantastic light lunch.