Lemony Bulgur Chickpea Salad - Guide Recipe
I’m so tired.
I’ve been tired plenty during the internship , but how I feel right now is special. It is , as they say , next level. And , with a final on Thursday , four assignments to finish , and almost two weeks left in my current rotation , the feeling doesn’t promise to let up soon.
I’ve been at something of a loss for what to cook/eat. Dinner toast has happened (at least?) three times in two weeks. But I’ve always believed that it’s possible to make homemade , good-tasting food even when time , energy , or both are very , very short. And that belief hasn’t been challenged yet by the DI , in spite of ups and downs in my energy to make food.
This grain salad is a little piece of proof. It came together last week , on a particularly hot-for-late-May night , when I wasn’t quite in the mood for a cooked grain bowl and not quite in the mood for a dinner salad , either. That’s thanks in part to the quick-cooking nature of bulgur , and in part to the fact that , no matter what’s going on , I always have a can or a frozen container of chickpeas at home.
And so , this. A mix of cooked bulgur , zesty lemony vinaigrette , chickpeas , and herbs. I thought of it on my commute home from work , so I had a chance to pick up the mint. But if you don’t have mint , parsley (or parsley + basil , parsley + chives , parsley + dill) will be just fine. And in that case , this meal really is made up of ingredients that many of us are likely to have in your fridge and pantry already.
Because of a few , small , additions that make a significant difference—the fresh herbs , lemon zest , the nice texture contrast of creamy chickpeas and grainy bulgur—the salad registers as a little more special than it sounds. And , as always , it does well with modifications. If raw red onion is too pungent for you (I used only a little for the recipe) , you could try chopped green onion tops instead. Once they’re in season , add sun gold or grape tomatoes. Or chopped cucumber. Or , if you’ve got some in the freezer , green peas.
You get the idea. Whatever you do , however you serve this simple gem , I hop you enjoy it.
Lemony Bulgur Chickpea Salad
- 3/4 cup dry bulgur wheat (substitute quinoa for a GF version)
- 1 1/2 cups cooked chickpeas (1 can , drained and rinsed)
- 1/4 cup finely chopped red onion (optional)
- 1/3 cup chopped parsley leaves
- 1/4 cup finely chopped mint leaves
- 1 tablespoon lemon zest
- 2-3 tablespoons olive oil (as needed)
- 2 tablespoons lemon juice
- 1/2 teaspoon fine salt
- freshly ground black pepper to taste
Cook the bulgur according to package instructions. Allow it to cool to room temperature.
Place the bulgur , chickpeas , onion , parsley , and mint into a mixing bowl. Add the olive oil (start with two tablespoons , and add a little more if you like) , lemon juice and zest , salt , and freshly ground black pepper to taste. Toss ingredients and adjust lemon and salt as needed. Serve at room temperature or cold , over fresh greens or with a vegetable side. Leftovers will keep in an airtight container in the fridge for up to 4 days.
Alright , friends. One thing I learn more and more lately is how to conserve my energy , and how important it is to do that when I can. No extra words tonight—but some coming your way on Friday , and then over the weekend. For now , good night.
xo
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