Bulgur And Chickpeas With Preserved Lemon Vinaigret

Name: Bulgur And Chickpeas With Preserved Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; PRESERVED LEMON VINEGRETTE; 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

Servings: persons

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
PRESERVED LEMON VINEGRETTE
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

1
In a small saucepan, bring the vegetable stock to a boil.
2
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.
3
Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
4
PRESERVED LEMON VINEGRETTE:.
5
In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
6
Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup vegetable stock, 1 cup coarse-grind Bulgar wheat, 1 1/2 cups cooked chickpeas, 1/2 red onion, chopped, and more.

Yes, Bulgur And Chickpeas With Preserved Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur And Chickpeas With Preserved Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions