Bulgur Salad with Chickpeas and Herbs

Prepare bulgur according to package instructions.
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat. Add the scallions and cook, stirring, until tender, about 2 to 3 minutes.
Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute, then remove from heat.
In a large bowl, combine the warm garlic and scallion mixture with the cooked bulgur and chickpeas.
Add the parsley, mint, lemon juice, and the remaining 1 tablespoon of oil and toss together.
Taste and adjust the salt and pepper. Serve hot or at room temperature.

Banner Image:

BulgurPilafChickpeasHerbs1.jpg

Grain:

Ingredients:

1 cup coarse bulgur

1 (15-ounce) can chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 bunch scallions, ﬁnely chopped

2 large garlic cloves, minced

¼ cup ﬁnely chopped ﬂat-leaf parsley, or a combination of parsley and dill

2 tablespoons ﬁnely chopped fresh mint

Juice of 1 lemon

Freshly ground black pepper, to taste

Active time:

20 minutes

Yield:

6 servings

Nutrition:

Calories: 230, Total Fat: 7g, Saturated Fat: 1.5g, Sodium: 160mg, Carbohydrate: 36g, Fiber: 8g, Sugar: 5g, Protein: 8g

Author:

An Oldways recipe and photo.

High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at media@oldwayspt.org [3].

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy Affordable Staff Favorites

Course:

Salads

Dietary choice:

Vegetarian Vegan

Rating:

Description:

This dish is satisfying and high in protein. It’s a perfect side dish for a summer picnic; serve it with grilled vegetables and ﬁsh.