Light, herby, and vibrantly flavored, this salad makes a fine addition to a meze spread. Make up to two hours ahead so tastes can meld. Made with bulgur, fresh herbs, chopped vegetables and buttery chickpeas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches.
1 cup boiling water
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
3 cloves garlic
3 cups chopped tomato (about 2 large)
1 1/4 cups chopped seeded peeled cucumber
1 cup chopped fresh parsley
1/2 cup chopped green onions
1/4 cup chopped fresh mint
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
- Combine bulgur and 1 cup boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
See the full directions on my site