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My review
Chickpeas, Bulgur, and Herb Salad
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Andree
"Healthy and nutty-tasting summer salad."
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Ingredients
1 h 38 m servings 252Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Footnotes
- Cook's Note:
- This recipe can also be made using couscous instead of bulgur; use 2 cups couscous and 2 cups broth, bring to a boil and set aside for 5 minutes.