GARBANZO*****Bulgur and Chickpeas with Preserved-Lemon Vinaigrette - Mayo Clinic

By Unblond1

Makes a great work lunch or summer dinner side. Dan will eat it once.

Ingredients

• DRESSING:
• 1/2 cup chicken or vegetable stock
• 1/2 cup coarse-grind bulgur wheat
• 1 small can chickpeas, rinsed and drained (1 1/2 cups)
• 1/2 red onion, minced
• 2 tablespoons sun-dried or my oven-dried tomatoes, cut into thin strips
• 8 chopped pitted Nicoise olives
• 2 tablespoons chopped fresh parsley, thyme, basil, oregano, whatever you like
• 1/2 teaspoon salt
• 2 wedges of preserved lemon, rinsed and minced
• 3 ounces light feta, crumbled
• 3 tbsp. fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• 1 - 2 garlic cloves, minced or grated (if not making for work)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ground coriander
• Malden salt and freshly ground pepper to taste

Details

Servings 6
Adapted from mayoclinic.com

Preparation

Step 1

* Bring stock to a *boil*, stir in bulgur and *cook* for about 10 minutes at low simmer. *Remove* from heat, *cover* and let sit until all liquid is absorbed.

* *Stir* chick peas, onion, tomatoes, olives and salt and pepper to taste into bulgur.

* *Combine* lemon juice and spices with olive oil in a small jar and *pour* over salad. *Gently* stir in cheese and herbs,

* *Divide* into 6 portions and refrigerate.

Nutrition Facts
6 Servings

Calories 253.8
Total Fat 14.4 g
Saturated Fat 3.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 6.7 g
Cholesterol 7.5 mg
Sodium 531.6 mg
Potassium 281.1 mg
Total Carbohydrate 26.4 g
Dietary Fiber 5.3 g
Sugars 0.2 g
Protein 9.4 g