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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.


  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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