Mediterranean Bulgur and Chickpea Salad

Mediterranean Bulgur and Chickpea Salad
Mediterranean Bulgur and Chickpea Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups bulgur wheat

  • 1/2

    medium red onion

  • 1/2

    cup fresh parsley, chopped

  • 1/2

    cup fresh cilantro, chopped

  • 1

    cup currants or raisins

  • 1/2

    cup pistachios

  • 2

    lemons

  • 1

    15 ounce can chickpeas (or 1 1/2 cups cooked)

  • 1 1/2

    tablespoons olive oil

  • 3/4

    teaspoon kosher salt

  • Fresh ground pepper

  • Greek yogurt to serve, if desired

Directions

1 Boil 2 cups of water. In a medium bowl or sealable container, place 2 cups bulgur wheat and 2 cups boiling water. Cover for about 30 to 40 minutes, until water is absorbed and grain is tender. (You also can boil the bulgur, but make sure to leave time for it to cool after boiling. You can spread the bulgur out in a thin layer on a cookie sheet after boiling to speed up the cooling process.) 2 Meanwhile, thinly slice 1/2 red onion. Chop 1/2 cup fresh parsley and 1/2 cup fresh cilantro. Crush the pistachios (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). Zest the lemon (or both lemons). Drain and rinse the chickpeas (if canned). 3 When the bulgur is ready, in a large bowl, combine bulgur, red onion, parsley, cilantro, chickpeas, 1 cup currants (or raisins), lemon zest, juice from 1 lemon, 1 1/2 tablespoons olive oil, 3/4 tablespoon kosher salt, and plenty of fresh ground pepper. Taste, and add more lemon juice as necessary (we added juice from 1 1/2 lemons total). 4 To serve, garnish with pistachios, or stir them in to the salad. (We generally garnish with nuts instead of stirring them in, since they tend to become soggy in any leftovers.) Serve with Greek yogurt and spiced cauliflower, if desired.

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