Bulgur Garbanzo Salad Recipe
A light yet satisfying main dish. A crowd pleaser.
Preparation time: 40 minutes
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.
- Use cooked short grain brown rice instead of bulgur.
- 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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