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    You are in: Home / Recipes / Bulgur and Chickpeas With Preserved Lemon Vinaigrette Recipe
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    Bulgur and Chickpeas With Preserved Lemon Vinaigrette

    Bulgur and Chickpeas With Preserved Lemon Vinaigrette. Photo by justcallmetoni

    1/2 Photos of Bulgur and Chickpeas With Preserved Lemon Vinaigrette

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Annacia's Note:

    This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.

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    Ingredients:

    Servings:

    Units: US | Metric

    PRESERVED LEMON VINEGRETTE

    Directions:

    1. 1
      In a small saucepan, bring the vegetable stock to a boil.
    2. 2
      Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
    3. 3
      Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
    4. 4
      PRESERVED LEMON VINEGRETTE:.
    5. 5
      In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
    6. 6
      Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.

    Ratings & Reviews:

    • on July 17, 2011

      55

      This is just outstanding! I added fresh tomatoes instead of sundried and omitted the olives - out of preference, instead of olives I added a bit of feta cheese. I also used lemon peel since I did not have preserved lemons. Just love it, flavours, texture and everything just balance so nicely. Thank you for sharing this keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2009

      55

      DH really enjoyed this dish. I did leave out the sun-dried tomatoes because he doesn't like them. Made for Ramadan Tag 09

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 03, 2008

      55

      Yum, this was really tasty and quick to make. I have a bunch of preserved lemons to use up, so this recipe helped me out a bit. I used freshly made chickpeas and had to use orange juice instead of lemon (that's what I had) but otherwise kept to the recipe (pretty much- though I decreased the oil quite a bit). Thanks for posting this lovely dish.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Bulgur and Chickpeas With Preserved Lemon Vinaigrette

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 225.2
     
    Calories from Fat 73
    32%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 599.7 mg
    24%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 6.8 g
    27%
    Sugars 1.7 g
    6%
    Protein 6.6 g
    13%

    The following items or measurements are not included:

    vegetable stock

    nicoise olives

    preserved lemons

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