BULGUR AND CHICKPEA SALAD WITH PARSLEY DRESSING
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Provided by Engrossed
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
- In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
- Add the dressing and toss to coat.
- Let the salad sit for 5 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 16.2, SaturatedFat 2.3, Cholesterol 0.4, Sodium 937, Carbohydrate 95.4, Fiber 21.9, Sugar 2.7, Protein 17.2
BULGUR-AND-CHICKPEA SALAD
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.
Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g
BULGUR, ONION, AND PARSLEY SALAD
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Soak bulgur in hot water until tender, about 30 minutes. Drain thoroughly in a fine-mesh sieve. Transfer to a medium bowl and refrigerate until cool.
- Meanwhile, in a medium skillet, heat oil over medium-high. Add onion, thinly sliced, and cumin season with coarse salt and ground pepper. Cook, stirring occasionally, until onion is golden, about 6 minutes. To bulgur, add onion, lemon juice, almonds, parsley and garlic; season with salt and pepper.
Nutrition Facts : Calories 305 g, Fat 17 g, Fiber 9 g, Protein 9 g
BULGUR AND CHICKPEA SALAD
Steps:
- 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.
CHICKPEAS, BULGUR, AND HERB SALAD
Steps:
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g
BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL
Bulgur is one of those ancient grains that is coming back into style because it is healthful and versatile. This particular salad is made with cracked wheat which cooks up fast and gives the salad a nutty flavor and chewy component. I make this with a homemade red wine vinaigrette made with extra-virgin olive oil, red wine vinegar, a little mustard (whole grain), salt and pepper.
Provided by threeovens
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
- Stir remaining ingredients, except parsley and basil into the bulgur.
- Sprinkle with the fresh parsley and basil.
- NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.
Nutrition Facts : Calories 451, Fat 30.1, SaturatedFat 7.8, Cholesterol 70.4, Sodium 511.8, Carbohydrate 20.9, Fiber 4.2, Sugar 2.3, Protein 24.9
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