Bulgur and Chickpeas With Preserved Lemon Vinaigrette

"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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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
25mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • In a small saucepan, bring the vegetable stock to a boil.
  • 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.
  • Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
  • PRESERVED LEMON VINEGRETTE:.
  • In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
  • Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.

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Reviews

  1. 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!
     
  2. DH really enjoyed this dish. I did leave out the sun-dried tomatoes because he doesn't like them. Made for Ramadan Tag 09
     
  3. 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.
     
  4. Loaded with texture and flavor is right. For me this was pure comfort food full of wholesome grains and a complex slight salty blend of tastes from the olive and preserved lemons that ignited my palette. I loved that the dish was effortless in preparation and included things one can easily find in my pantry. While preserved lemons might not be a staple for most, they are well worth a little effort to find if you can as they really do add something that one might not get from regular lemon peel. I see this not just a dish fine enough to stand on it's own as a vegetarian meal but as the the starting point for some wonderful variations created by adding roasted vegetables like red pepper, zucchini, summer, squash or eggplant. Thanks!
     
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Tweaks

  1. 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.
     

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