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Bulgur and Chickpea Salad

Updated February 23, 2016

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.

Serves6

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe Courseantipasto/mezze, side dish

Dietary Considerationegg-free, healthy, lactose-free, low cholesterol, low saturated fat, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch

Taste and Texturegarlicky, herby, light, tart

Type of Dishsalad

Ingredients

  • 1 cup fine- or medium-ground bulgur
  • 2 garlic cloves, crushed
  • Juice of 2½ to 3 lemons
  • Salt and black pepper
  • 7 tablespoons extra virgin olive oil
  • One 14-ounce can chickpeas, drained
  • 3½ cups loosely packed finely chopped flat-leaf parsley
  • 1 cup loosely packed finely chopped mint leaves

Instructions

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.

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

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