Bulgur Wheat Mediterranean Salad

Yields1 Serving
FOR SALAD
 1 cup Zaiqa Bulghur Wheat #1
 2 cups Water
 ½ lb Zaiqa Chickpeas (boiled, rinsed, drained)
 1 cup Grape Tomatoes (halved)
 ½ cup Celery (finely diced)
 ½ cup Radishes (julienned)
 ½ cup Black Olives (pitted, halved)
 ½ cup Pepperoncini Pepper (chopped)
 ¼ cup Red Onions (finely diced)
FOR DRESSING
 1 Lemon
 1 Clove Garlic (mashed and minced)
 ¼ cup Parsley (chopped)
 ½ tsp Salt
 ¼ tsp Black Pepper
 ¾ cup Oregano
 ½ cup Extra Virgin Olive Oil
 Pinch of Red Pepper Flakes
INSTRUCTIONS
1

In a medium pot, add the bulghur wheat and water, bring to a boil; cover, reduce heat to simmer and cook until tender, or for an average of 12 minutes. Drain off any excess liquid and separate bulghur with fork. Set aside and allow to cool.

2

Meanwhile, mix all vegetables and chickpeas in a medium size bowl.

3

Prepare Dressing: Whisk all content in Extra Virgin Olive Oil - Zest the lemon and place the zest in a small bowl. Juice the lemon in order to attain ¼ cup of lemon juice, add more lemon if needed. Add the garlic, parsley, salt, pepper, oregano and red pepper flakes. Set aside.

4

Once the bulghur has cooled to room temperature, add it to the chopped vegetable and chickpeas, toss to combine. Add half of the dressing to the salad, toss to combine, and taste. Add more dressing (1 tbsp at a time) as needed. Do not overdress the salad, it will become soggy and not taste good.

5

Serve at room temperature or chilled.

Ingredients

FOR SALAD
 1 cup Zaiqa Bulghur Wheat #1
 2 cups Water
 ½ lb Zaiqa Chickpeas (boiled, rinsed, drained)
 1 cup Grape Tomatoes (halved)
 ½ cup Celery (finely diced)
 ½ cup Radishes (julienned)
 ½ cup Black Olives (pitted, halved)
 ½ cup Pepperoncini Pepper (chopped)
 ¼ cup Red Onions (finely diced)
FOR DRESSING
 1 Lemon
 1 Clove Garlic (mashed and minced)
 ¼ cup Parsley (chopped)
 ½ tsp Salt
 ¼ tsp Black Pepper
 ¾ cup Oregano
 ½ cup Extra Virgin Olive Oil
 Pinch of Red Pepper Flakes

Directions

INSTRUCTIONS
1

In a medium pot, add the bulghur wheat and water, bring to a boil; cover, reduce heat to simmer and cook until tender, or for an average of 12 minutes. Drain off any excess liquid and separate bulghur with fork. Set aside and allow to cool.

2

Meanwhile, mix all vegetables and chickpeas in a medium size bowl.

3

Prepare Dressing: Whisk all content in Extra Virgin Olive Oil - Zest the lemon and place the zest in a small bowl. Juice the lemon in order to attain ¼ cup of lemon juice, add more lemon if needed. Add the garlic, parsley, salt, pepper, oregano and red pepper flakes. Set aside.

4

Once the bulghur has cooled to room temperature, add it to the chopped vegetable and chickpeas, toss to combine. Add half of the dressing to the salad, toss to combine, and taste. Add more dressing (1 tbsp at a time) as needed. Do not overdress the salad, it will become soggy and not taste good.

5

Serve at room temperature or chilled.

Bulgur Wheat Mediterranean Salad
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