Bulgur and Lentil Salad with Chickpeas Recipe

Name: Bulgur and Lentil Salad with Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup beluga or French green lentils, rinsed and picked over (1/2 pound); 1 bay leaf; Salt; 3 cups warm water; 1 cup fine bulgur (6 ounces); 3 medium shallots, finely chopped; 1/4 cup aged red wine vinegar; 2 garlic cloves, coarsely chopped; 1 tablespoon fresh lemon juice; 1/2 cup extra-virgin olive oil; 3 tablespoons walnut oil; Freshly ground pepper; 1 1/2 cups cooked chickpeas or one 19-ounce can, rinsed; 1 cup finely chopped parsley; 3 tablespoons finely chopped tarragon; 1/2 cup walnut halves, toasted and coarsely chopped

Servings: persons

1 cup beluga or French green lentils, rinsed and picked over (1/2 pound)
1 bay leaf
Salt
3 cups warm water
1 cup fine bulgur (6 ounces)
3 medium shallots, finely chopped
1/4 cup aged red wine vinegar
2 garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
3 tablespoons walnut oil
Freshly ground pepper
1 1/2 cups cooked chickpeas or one 19-ounce can, rinsed
1 cup finely chopped parsley
3 tablespoons finely chopped tarragon
1/2 cup walnut halves, toasted and coarsely chopped

1
In a medium saucepan, cover the lentils with water.
2
Add the bay leaf and 1/2 teaspoon salt; bring to a boil.
3
Reduce the heat and simmer until the lentils are tender, about 20 minutes.
4
Drain well.
5
Meanwhile, in a medium bowl, pour the warm water over the bulgur and let soak until tender, about 30 minutes.
6
Drain the bulgur and lightly squeeze it dry.
7
Transfer it to a large bowl.
8
In a small bowl, combine the shallots with the vinegar.
9
In a mortar, puree the garlic with 1/2 teaspoon salt; add to the shallots.
10
Whisk in the lemon juice and the olive and walnut oils.
11
Season with pepper.
12
Add the lentils, chickpeas, parsley and tarragon to the bulgur.
13
Add the dressing and stir gently but thoroughly.
14
Serve the salad warm or at room temperature, garnished with the walnuts.

814

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 16 ingredients. The key ingredients include: 1 cup beluga or French green lentils, rinsed and picked over (1/2 pound), 1 bay leaf, Salt, 3 cups warm water, and more.

Yes, Bulgur and Lentil Salad with Chickpeas 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 Lentil Salad with Chickpeas

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