Bulgur and Chickpeas With Preserved Lemon Vinaigrette

Recipe by Annacia
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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