Chickpea Bulghur Salad

This dish was a hit at the recent Go Green Expo in NYC. Everyone kept asking us for the recipe, so here it is! This is a high protein version of the classic Middle Eastern dish, Tabbouleh.

SALAD

1 cup bulghur wheat
2 cups water
Pinch sea salt
1/2 cup frozen, shelled edamame
1/2 cup finely diced carrots
1/2 cup minced celery
1/2 cup frozen corn kernels
1 cup cooked chickpeas (garbanzo beans)
1/2 cup chopped parsley

DRESSING

1/3 cup toasted sesame oil
1/2 teaspoon sea salt
Juice of one lemon
1 1/2 teaspoons dried savory (or thyme or basil)

Place bulghur, water and salt in a saucepan and bring to boil. Reduce to simmer on low, covered, for 25 minutes or until bulghur is fluffy and water is absorbed. When finished, remove bulghur from heat and transfer to a large serving bowl. Add edamame, carrots, celery and corn and stir well. The heat from the bulghur will thaw the frozen veggies and lightly steam the carrots and celery. When the dish has cooled, add the chickpeas and parsley.

Whisk together dressing ingredients and pour over salad. Mix well and serve at room temperature or chilled.

Serves 6

© 2004 - 2008   Natural Kitchen Cooking School   All Rights Reserved.