The Pioneer Woman Tasty Kitchen
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Bulgur Wheat & Garbanzo Summer Salad

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Level: Easy

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Description

A simple no-cook, satisfying summer salad I made for Meatless Monday, springboarding off a traditional tabbouleh, keeping the mint but subbing out parsley for tons of cilantro and a bit of basil.

Ingredients

  • 2 cups Bulgur Wheat
  • 2 cups Boiling Water
  • ¼ cups Freshly Squeezed Lemon Juice
  • 1 teaspoon Salt
  • Freshly Ground Pepper, to taste
  • 1 whole Large Garlic Clove, Pressed Or Minced
  • ¼ cups Olive Oil
  • A Few Pinches Each Of Ground Cardomom, Coriander, Cumin And Cayenne
  • 1 whole Small Onion, Diced
  • 1 whole Tomato, Diced
  • 1 whole Cucumber, Diced
  • 1 can (15 Oz. Can) Garbanzo Beans, Drained
  • ⅓ cups Toasted Pine Nuts
  • ⅓ cups Craisins (Dried Cranberries)
  • ½ cups Chopped Fresh Mint
  • ½ cups Chopped Fresh Cilantro
  • 6 whole Basil Leaves Thinly Sliced For Garnish

Preparation

Put bulgur wheat in a large bowl and add the boiling water and stir. Let stand 30 – 60 minutes. (If there is standing water after that time, drain it before proceding.)

In a small bowl add lemon juice, salt, pepper and garlic. Whisk in the oil to make an emulsion. Add the spices, which of course are optional if you don’t have them. Never–I repeat–never make a special trip to the store.

Add the onions, tomatoes, cucumbers, garbanzos, toasted pine nuts, and craisins to the bulgur and stir with a fork. Add the mint and cilantro and drizzle the dressing and stir well. Before serving, thinly slice the basil leaves and sprinkle over the top.

Salad can be served room temperature or cold.

One Comment

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Profile photo of agoldberg

agoldberg on 7.26.2010

This looks good. I’ll bet I could make this with quinoa !

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