Apr
Bulgur Wheat Mediterranean Salad
AuthorAlliCategoryCooking & Usage Instructions On The Package, SaladsIn 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.
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.
Ingredients
Directions
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.
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.