Bulgur and Chickpea Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve in small romaine leaves. Before chopping scallions, soak in cold water for 5 minutes and then drain. The cooked bulgur will keep for 4-5 days in the fridge. Ingredients:
1 cup bulgur |
2 cups water |
1/4 cup fresh lemon juice |
1/4 tsp ground cinnamon |
1/3 cup extra virgin olive oil |
1 cup cucumber, diced |
1/2 cup parsley, finely chopped |
2 tbsp fresh mint, finely chopped |
15 ounce chick peas, drained and rinsed |
6 scallions, white and light green parts only, thinly sliced |
Directions:
1. For coarse bulgur: Bring the water to a boil in a medium saucepan. Add the bulgur and salt to taste, reduce the heat, cover and simmer 20 minutes or until the water is absorbed. Remove from the heat, and allow to sit undisturbed for 10 minutes.
2. For medium bulgur: Place the bulgur in a bowl with 1/2 teaspoon salt and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of the water is absorbed. Drain and squeeze out the water.
3. Meanwhile, mix together the lemon juice and cinnamon, and salt to taste. Whisk in the olive oil. Toss with the bulgur in a bowl. Add the remaining ingredients, toss together, taste and adjust seasonings. Serve with small leaves from the heart of a romaine lettuce. Use the leaves as scoops.
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