Bulgur and Chickpea Salad With Parsley Dressing

Name: Bulgur and Chickpea Salad With Parsley Dressing
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1/2 cup fresh dill or 1/2 cup of fresh mint; 2 tablespoons plain low-fat yogurt; 1 teaspoon lemon zest, grated and packed; 1 teaspoon salt; 1/4 teaspoon harissa (optional) or 1 pinch cayenne (optional); 1 (15 ounce) can chickpeas, drained and rinsed; 2 1/2 cups cooked wheat berries or 2 1/2 cups cooked spelt; 1 1/2 cups cucumbers, diced and seeded; 1 cup plum tomatoes, finely diced or 1/3 cup pickled turnip, diced; 1/4 cup scallion top, thinly sliced (green onions)

(2)

Recipe by Engrossed

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."

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READY IN: 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

For the Dressing
¹⁄₄

cup olive oil
¹⁄₄

cup fresh lemon juice
¹⁄₂

1/2 cup fresh dill or 1/2 cup of fresh mint
2

tablespoons plain low-fat yogurt
1

teaspoon lemon zest, grated and packed
1

teaspoon salt
¹⁄₄

teaspoon harissa (optional) or 1 pinch cayenne (optional)
For the Salad
1

(15 ounce) can chickpeas, drained and rinsed
2 ¹⁄₂

2 1/2 cups cooked wheat berries or 2 1/2 cups cooked spelt
1 ¹⁄₂

cups cucumbers, diced and seeded
1

1 cup plum tomatoes, finely diced or 1/3 cup pickled turnip, diced
¹⁄₄

cup scallion top, thinly sliced (green onions)

DIRECTIONS

In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
Add the dressing and toss to coat.
Let the salad sit for 5 minutes before serving.

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