Bulgur And Chickpeas With Preserved Lemon Vinaigrette Recipe

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.

No additional tips available.

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

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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.

Bulgur And Chickpeas With Preserved Lemon Vinaigrette

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