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.
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 ΒΌ 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.
1 servings