Bulgur Salad with Chickpeas, Mint, and Pine Nuts
Bulgur Salad with Chickpeas, Mint, and Pine Nuts is a perfect one dish meal! It keeps well in the refrigerator, so you can enjoy leftovers all week!
Servings: 8 people
Ingredients
- 1 1/2 cups cups dry bulgur wheat cooked according to package directions
- Juice of 2 lemons (about 1/3 cup)
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt
- 1 clove garlic
- Sprinkle of pepper
- 1/2 cup red onion chopped, or use shallots or green onions
- 2 stalks celery diced
- 1/2 cup chopped parsley large handful
- 1/2 cup chopped mint large handful
- 1/2 cup toasted pine nuts
- 1/2 cup golden raisins
- 1 15 ounce can chickpeas drained and rinsed
Optional, for serving:
- 1 English cucumber (diced, see notes)
- arugula
Instructions
- Prepare the bulgur according to package directions. (I combine 1 1/2 cups bulgur with 3 cups of water, bring to a boil, cover, simmer for 10 minutes, and then let sit for about 5 more).
- While the bulgur is cooking, prepare the dressing. Mix together lemon juice, olive oil, garlic, salt, and pepper.
- Drain any remaining water from the cooked bulgur. Place the hot bulgur in a bowl, and top with the dressing. Mix well.
- Add the onion to the warm bulgur and mix well.
- While the bulgur mix is cooling on the countertop (room temperature is fine) chop the other ingredients: celery, parsley, and mint. Toast the pine nuts.
- Add the chopped ingredients, along with the raisins, chickpeas, and pine nuts to the bulgur. Mix well.
- Serve with arugula and cucumbers if desired. Enjoy!