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Epicurious

Bulgur and Chickpea Salad

This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless filling for vine leaves. Make it with fine-ground bulgur.

Recipe information

  • Yield

    serves 6

Ingredients

1 cup fine- or medium-ground bulgur
2 garlic cloves, crushed
Juice of 2 1/2 to 3 lemons
Salt and black pepper
7 tablespoons extra virgin olive oil
One 14-ounce can chickpeas, drained
3 1/2 cups loosely packed finely chopped flat-leaf parsley
1 cup loosely packed finely chopped mint leaves

Preparation

  1. Step 1

    Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.

    Step 2

    Mix in the chopped herbs when you are ready to serve.

Arabesque
TagsSaladLebaneseMiddle EasternBulgurRice & GrainsChickpeaBean and LegumeVegetableMainSideLunchDinnerDairy FreeNut FreeVegetarianEasyCookbooks
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