BULGUR AND CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE

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Bulgur and Chickpeas With Preserved Lemon Vinaigrette image

This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.

Provided by Annacia

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 17

1 cup vegetable stock
1 cup coarse-grind Bulgar wheat
1 1/2 cups cooked chickpeas
1/2 red onion, chopped
2 tablespoons dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
2 tablespoons chopped pitted nicoise olives
1 tablespoon chopped fresh flat-leaf parsley (Italian)
1 tablespoon chopped fresh cilantro (fresh coriander)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh lemon juice
3 garlic cloves, minced
1 1/2 teaspoons minced preserved lemons or 1 tablespoon grated lemon zest
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground coriander
2 tablespoons extra virgin olive oil

Steps:

  • In a small saucepan, bring the vegetable stock to a boil.
  • Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
  • Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
  • PRESERVED LEMON VINEGRETTE:.
  • In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
  • Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.

Nutrition Facts : Calories 225.2, Fat 8.2, SaturatedFat 1.1, Sodium 599.8, Carbohydrate 33.5, Fiber 6.9, Sugar 1.7, Protein 6.7

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