Bulgur Salad with Chickpeas and Herbs

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.

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

1/4 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

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.

An Oldways recipe and photo.

High resolution photo and reprinting permission available upon request. Please contact the Oldways PR & Media Manager at [email protected].

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