From: Zaitoun p 101
Servings: 3
Tags: middle eastern, side, main, vegetarian
Last Made: Jan. 18, 2023
Scott:
Ana:
Alex:

Ingredients

  • 2 2/3 c (250g) bulgur
  • 1/2 tsp salt
  • 2 cans chickpeas, rinsed
  • 1/2 cup (30g) parsley, chopped
  • 2/3 cup (40g) mint, chopped
  • 7 Tbs (30g) chives, chopped
  • Dressing
    • 2 cloves garlic
    • 5 Tbs extra virgin olive oil
    • 1/4 c lemon juice (2 lemons)
    • 1+ tsp salt
    • 1/2 tsp pepper
  • 2/3 c pomegranate seeds

Steps

Boil bulgur and salt 10 min until soft. Drain, rinse with cold water. Place in serving bowl. Add chickpeas, herbs Make dressing and pour over salad. Serve with pomegranate seeds

Comments

    scott @ May 16, 2021, 1:05 p.m.
    double the recipe, but keep the parsley.
    scott @ Jan. 15, 2023, 4:46 p.m.
    Done
    scott @ Jan. 16, 2023, 1:39 p.m.
    Cooked chickpeas 1 hr with 2 tsp baking soda. TOO SOFT
    scott @ Jan. 16, 2023, 1:39 p.m.
    Reduced mint to 40 g