Bulgur and Chickpea Salad With Parsley Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From: Whole Grains Every Day, Every Way by Lorna Sass. This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch. Ingredients:
1/4 cup olive oil |
1/4 cup fresh lemon juice |
1/2 cup fresh flat-leaf parsley, tightly packed including tender stems or 1/2 cup fresh dill or 1/2 cup fresh mint |
2 tablespoons plain low-fat yogurt |
1 teaspoon lemon zest, grated and packed |
1 teaspoon salt |
1/4 teaspoon harissa (optional) or 1 pinch cayenne (optional) |
1 (15 ounce) can chickpeas, drained and rinsed |
2 1/2 cups cooked coarse bulgur or 2 1/2 cups cooked kamut or 2 1/2 cups cooked wheat berries or 2 1/2 cups cooked spelt |
1 1/2 cups cucumbers, diced and seeded |
1 cup radishes, diced or 1 cup plum tomatoes, finely diced or 1/3 cup pickled turnip, diced |
1/4 cup scallion top, thinly sliced (green onions) |
Directions:
1. In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
2. In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
3. Add the dressing and toss to coat.
4. Let the salad sit for 5 minutes before serving.
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