Bulgur Garbanzo Salad Recipe
A light yet satisfying main dish. A crowd pleaser.

Preparation time: 40 minutes
Soaking time: Overnight
Cooking beans: 60-90 minutes

 

Serves: 6-8
Spring, Summer


Soak overnight in 3 cups water:
    1 cup garbanzo beans

Drain and rinse garbanzo beans. Place in a pot:
    soaked garbanzo beans
    water 3"–4" above level of beans

Bring to a boil, reduce heat to simmer and cook until soft (but not mushy) approximately 60–90 minutes.

Meanwhile place in a bowl:
    2½ cups bulgur

Pour over bulgur:
    3½ cups boiling water

Cover and let sit for 10 minutes.

Add to bulgur and mix:
    1 cup fresh parsley, minced
    1/4 cup fresh basil, sliced into thin strips
    1/3 cup reconstituted sun dried tomatoes, minced (to reconstitute sun dried tomatoes, pour 1 cup boiling water over tomatoes and soak for 15 minutes, or until soft)
    1/2 teaspoon dried oregano
    1 teaspoon black pepper
    11/2 teaspoons salt (or to taste)
    1/3 cup olive oil
    1/3 cup fresh lemon juice

Serve immediately or cover and place in warm oven until ready to serve.

Variation:

  1. Use cooked short grain brown rice instead of bulgur.
  2. Instead of sun dried tomatoes, oregano, and basil, use 1/4 cup minced fresh mint leaves and 1/2 cup green onions cut into thin rounds.


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