Bulgur and Chickpea Salad with Lemon Vinaigrette

Mmmmm, I wish I had remembered to make this recipe sooner this summer.  Though the name of the recipe is somewhat uninspiring, the taste of this meal is refreshing and light and utterly delish!  It is a great cold dish that is great the first day, better the second.  We had it for dinner the first night and a picnic on the second day!  I also think that the dressing would be great with other salads too as it is a light, lemony, refreshing dressing that would pair with many things. 

Bulgur and Chickpea Salad with Lemon Vinaigrette

1 c. vegetable stock
1 c. coarse-grind bulgur wheat (*see note)
1 can chickpeas, drained and rinsed
1/2 red onion, chopped
2 Tbsp. dry packed sun dried tomatoes, soaked in water to rehydrate, drained, and chopped
4 oz. pitted kalamata olives, chopped
1 Tbsp. Italian parsley, chopped
1/2 tsp. salt
1/4 tsp. ground pepper
1/4 c. lemon juice
3 cloves garlic, minced
1 tsp. grated lemon zest
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground coriander
2 Tbsp. olive oil
Optional: meat of 1 rotisserie chicken

In small saucepan, bring vegetable stock to a boil.  Place the bulgur in a large heat-proof bowl and pour the boiling stock into the bowl.  Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.

Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, chicken, salt, and pepper, and stir to combine.

In a small bowl, combine the lemon juice, garlic, lemon zest, cumin, paprika, and ground coriander.  Whisk in the olive oil.

Pour the vinaigrette over the salad and toss gently to mix evenly.  Serve immediately. 

*An easy substitute for bulgur is quick-cook barley.  It cooks up easily and tastes delicious.  I have made this recipe both ways and like it either way.  Be sure to check the barley’s packaging for cooking instructions as well as liquid amounts as it may vary from what the bulgur needs.

Husband Rating: 7.5 out of 10


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