Chickpea and Bulgur Salad
This stunning chickpea and bulgur salad is tangy and fresh, featuring fresh cilantro and parsley, chickpeas, bulgur wheat, currants, and lemon.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cups fine- or medium-grind bulgur wheat*
- 1/2 medium red onion
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 1 cup currants or raisins
- 1/2 cup pistachios
- 1/4 cup fresh lemon juice, plus lemon zest (1 large or 2 small lemons)
- 1 15 ounce can chickpeas (or 1 1/2 cups cooked)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- Fresh ground pepper
Instructions
- Boil 2 cups of water. In a medium bowl or sealable container, place the bulgur wheat and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.
- Meanwhile, thinly slice the red onion. Chop the cilantro and parsley. Crush the pistachios (you can place them in a handkerchief or plastic bag and pound with a rolling pin or other heavy item). Juice and zest the lemon. Drain and rinse the chickpeas (if canned).
- When the bulgur is ready, in a large bowl, combine bulgur, red onion, parsley, cilantro, chickpeas, currants, lemon zest, lemon juice, olive oil, kosher salt, and plenty of fresh ground pepper. Taste, and adjust flavors as necessary.
- To serve, garnish with pistachios, or stir them in to the salad. (If desired, you could serve with a dollop of Greek yogurt.)
Notes
*Avoid coarse or extra-coarse bulgur, since the cooking instructions are different.
Adapted from Yottam Ottolenghi