Saturday, August 22, 2009

A Delicious & Easy Lunch

I have been trying to eat more vegetarian and expand my grain consumption (besides couscous) and found this delicious recipe which is easily modifiable. This is incredibly easy and quick. All ingredients can be found at normal grocery stores or at turkish stores. The best pita I found was at my local turkish store although I even found pida at Plus/Netto (though I can't vouch for how good it was). The bulgur was found in the Bio section of my normal grocery store although it was not labeled Bio.

Here is my modified recipe below. You can use parsley, cilantro or even basil for the mint. I left out the red onion due to my son's aversion to the onion taste. This is definitely toddler approved! Enjoy! It tastes even better the next day!

Bulgur Salad with chickpeas and roasted red peppers

1 1/2 cups fine-grain bulgur
3 cups boiling water
3 tablespoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
1/2-1 teaspoon cayenne pepper
Salt & pepper
a few black olives sliced
1/4 cup extra-virgin olive oil
1 can chickpeas, rinsed and drained
4 or 5 drained jarred roasted red peppers, diced (about 1 -1/1/2 cups)
1/4 cup minced fresh mint
splash of red wine vinegar
~3 TBSP toasted pine nuts
1 medium head Bibb lettuce, leaves separated

4 pita breads, warmed and cut into wedges


1. Place the bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.

2. Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is smooth.

3. Heat a pan to medium (no oil). Throw pine nuts in and shake pan every 10 seconds until golden. This only takes 1-2 min. Toasted pine nuts have a distinctive wonderful smell.

4. Add the chickpeas, roasted peppers, olives, pine nuts and mint to the bowl with the drained bulgur and stir to combine. Drizzle the dressing and a splash of vinegar over the bulgur mixture and toss to combine.

5. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate. Serve.


Amber Liddle said...

Mmm, that sounds good. I'm into anything with chickpeas!

Another good recipe is mashed chickpeas with lemon juice, diced onions and celery, dill, and a little dollop of mayo. It's like a non-tuna tuna salad. Yum!

Fiona said...

We love chickpeas too!

How many does that recipe fed though? It sounds like it would feed a lot, but also very delicious, so will try it out this week.

lettershometoyou said...

Your recipe looks like a delicious variation on tabbouleh...thanks!

Yelli said...

@Amber- That sounds delish! I will have to try that.

@ Fiona - It probably feeds 4-5 hungry adults. We have plenty left over when we are done eating but the leftovers taste better the next day.

@lettershome- I have been searching for an alternative to tabbouleh because I just don't like it for some odd reason. This works perfectly for that!

cliff1976 said...

Maybe you would like it more if you sang this song while eating/preparing it: