Bulgur Wheat Mediterranean Salad

Name: Bulgur Wheat Mediterranean Salad
Yield: 1 servings
Ingredients: 1 cup Zaiqa Bulghur Wheat #1; 1 ¼ 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); 1 Lemon; 1 Clove Garlic (mashed and minced); ¼ cup Parsley (chopped); ½ tsp Salt; ¼ tsp Black Pepper; ¾ tsp Oregano (dried); ½ cup Extra Virgin Olive Oil; Pinch of Red Pepper Flakes

This Mediterranean bulgur salad is the kind of bowl I make on Sunday and eat all week. Fine Zaiqa Bulgur #1 and tender chickpeas meet juicy grape tomatoes, crunchy celery and radishes, briny olives and pepperoncini, all tossed in a bright lemon, garlic and herb dressing. It is filling without feeling heavy, and it travels well in a lunch box. Better still, the flavors keep getting better as they mingle, so serve this Mediterranean bulgur salad chilled or at room temperature.

Serves: 1

Recipe byAlli P.

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Method

INSTRUCTIONS

Place the bulghur wheat in a heatproof bowl and pour the boiling water over it. Cover and let it soak for 15 to 20 minutes, until the water is absorbed and the grains are tender. Drain off any excess liquid and separate bulghur with fork. Set aside and allow to cool.

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

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.

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.

Serve at room temperature or chilled.

Meet the cook

Alli P.

Good food shouldn't be saved for the weekend. That idea sits behind everything I write for Zaiqa.

My kitchen runs on the staples in our pantry: bulgur that cooks faster than rice, lentils that become a salad by lunchtime, chickpeas that stretch a meal for the whole table. I look for the shortcut that doesn't cost you flavour, the prep step that saves you on Wednesday, and the swap that makes a dish more nourishing without tasting like a compromise.

You'll find me writing weeknight bowls, meal-prep guides, Mediterranean-leaning salads, breakfasts worth sitting down for, and the occasional sweet. Every recipe is written to be cooked, not just read: clear amounts, honest timings, and notes for when the week doesn't go to plan.

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