The mint, cumin and coriander give this a North African taste. You can vary the chopped vegetables to suit whatever you have on hand: celery, carrots, beet or chard stems, and peppers are all good, just to name a few. Quantities don’t really matter in the salad itself; taste as you go!
3 tablespoons fresh lime or lemon juice (juice of one medium fruit)
2 tablspoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground cumin (or to taste)
½ teaspoon ground coriander
¼ teaspoon freshly ground pepper
1 (15 ounce) can chickpeas, drained and rinsed
1 cup cooked bulgur or other cooked whole grain
1 cup chopped vegetables
â…“ cup dried cranberries
3 scallions, chopped
3 tablespoons toasted slivered almonds
3 tablespoons chopped fresh parsley
2 teaspoons chopped fresh mint
Mix the dressing in a large bowl. Add everything else and toss well to coat. Chill for at least two hours to meld flavors.
An Oldways recipe and photo.
Mehry Safaeian says: A favorite for all occasions. Friends and co workers ask for this whenever there is an opportunity for potluck dishes. Will be making it for the National Wear Red day luncheon.
Cynthia says: So glad you like it. It’s a great clean-the-fridge recipe!
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