Middle Eastern Bulgur and Chickpea Salad
Ingredients
- 200 gBulgur wheat (dry)
- 250 gcanned chickpeas (cooked and drained)
- 3 pcRound tomato (finely diced)
- 0.5 pcCucumber (finely diced)
- 1 pcRed onion (finely minced)
- 1 pcFlat-leaf parsley (bunch, chopped)
- 0.5 pcMint fresh (bunch, chopped)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tspSumac (sprinkled)
- 1 tbspPomegranate molasses (incorporated into the dressing)
Method
The bulgur grains stay firm to the bite, contrasting with juicy tomatoes and crunchy cucumber. Sharp lemon acidity and bright mint freshness bind everything together.
- 1
Pour the bulgur into a bowl and cover with boiling water. Cover with a plate. The grain should absorb all the liquid and remain well separated.
- 2
Cut the cucumber and tomatoes into regular 5mm cubes. Finely slice the red onion so it blends into the salad without dominating.
- 3
Chop the parsley and mint with a knife, without crushing them. The herbs should stay bright green and release their fragrance upon cutting.
- 4
Mix the cooled bulgur, vegetables, chickpeas, and herbs. Pour in the olive oil, lemon juice, and pomegranate molasses. Sprinkle with sumac. The dressing should coat every ingredient without drowning the bottom of the dish.
Frequently asked questions
How do you get this dish right?
- Do not boil the bulgur; let it soak off the heat to keep the grains separate and whole.
- Let the salad rest in the fridge for 30 minutes before serving to allow the flavors to meld.
- If the tomatoes are very watery, seed them before dicing.
How long does this dish keep?
Keep for 48 hours in the refrigerator in an airtight container. The vegetables may soften slightly over time.
