Hello Spring! Bulgur and Chickpea Salad

Celebrate spring with this easy weeknight salad, perfect as a light dinner or side dish.  I received this lettuce and spinach in our CSA this week and wanted to use them in a hearty salad. Light, lemony and colorful and easy to throw together. Make more than you will need- the leftovers were perfect the next day for lunch.

Ingredients:

1 cup uncooked Bulgur
1 can chickpeas, drained and rinsed
1/2 english cucumber, chopped
1/2 cup roasted red peppers, chopped
1 tsp. cumin
1 tsp. dill
2 tbsp. chopped fresh mint
1/2 cup parsley, finely chopped
1 lemon, juiced and zested
1/4 cup olive oil
lettuce leaves
spinach leaves

Place the bulgur into a large bowl and add 2 cups hot water. Let sit for 30 minutes until the bulgur is tender. In a seperate bowl, combine the beans, cucumber & red pepper. Add the cooked and cooled bulgur to the vegetable mixture and combine.

Make the dressing: combine the lemon juice, zest, cumin, dill together and slowly drizzle in olive oil. Whisk together until a vinegerrette forms. Pour over the salad, add the chopped parsley and stir to combine. Let sit for 15 minutes before serving.

Place lettuce and/or spinach leaves on a plate or plater and top with 1 cup of salad.

Enjoy! What are your favorite weeknight meals?

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Comments

  1. says

    This looks totally delicious and very healthy! My kind of food for sure! People often dont realize how these types of meals not only taste great, but are super healhty and cheap. Love it!

  2. Dayna says

    I made this last night. It’s so good! I didn’t have mint or parsley, but I think the lemony flavor really makes this salad. And it is even better the next day!

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