Bulgur Salad with Chickpeas and Herbs
Ingredients
- 1 cup coarse bulgur
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 bunch scallions, finely chopped
- 2 large garlic cloves, minced
- 1/4 cup finely chopped flat-leaf parsley, or a combination of parsley and dill
- 2 tablespoons finely chopped fresh mint
- Juice of 1 lemon
- Freshly ground black pepper, to taste
Preparation
Prepare bulgur according to package instructions.
Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat. Add the scallions and cook, stirring, until tender, about 2 to 3 minutes.
Stir in the garlic and continue to cook until fragrant, 30 seconds to 1 minute, then remove from heat.
In a large bowl, combine the warm garlic and scallion mixture with the cooked bulgur and chickpeas.
Add the parsley, mint, lemon juice, and the remaining 1 tablespoon of oil and toss together.
Taste and adjust the salt and pepper. Serve hot or at room temperature.
