This is one of the easiest and freshest salads I’ve made. It keeps great for days and makes great lunches or side dishes.
Ingredients
½cupuncooked bulgur
115 oz. can chickpeas, drained and rinsed
½cupcilantro, minced
½cupparsley, minced
1cupdiced tomatoes
1small cucumber, seeded and chopped
½red onion, diced
Tahini Dressing:
⅓cuptahini
⅓cupwater
1small lemon, juice only
½teaspoonground cumin
½teaspoonsalt
¼teaspoongarlic powder
Pinchof cayenne pepper
Instructions
Cook bulgar by toasting it in a dry pot over low heat for 1 minute. Then add 1 cup of water to the bulgar, cover and cook for about 20 minutes until bulgar has absorbed all the water (if the pot looks very dry, add more water). Once bulgar is cooked, remove it from heat and fluff with a fork.
While bulgar cooks, chop the veggies. Take your time to chop the onion and cucumber so there aren’t any huge chunks.
In a large bowl, toss together chopped herbs, veggies, and chickpeas. Stir to combine and then stir in the cooked bulgar.
For the dressing, whisk together ingredients until the tahini is smoothed.
You can either serve the dressing on the side and let people drizzle it over the salad or toss the salad with the dressing. Personally, I like to let people dress it to their liking.