The Pioneer Woman Tasty Kitchen
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Bulgur & Chickpea Salad with Cranberries, Toasted Almonds and Cumin-Lime Vinaigrette

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

A simple, colourful and healthy grain salad that will nourish and satisfy.

Ingredients

  • 2 cups Water
  • ½ teaspoons Sea Salt
  • 1 cup Bulgur Wheat
  • 1 cup Canned Chickpeas (drained)
  • ½ cups Dried, Unsweetened Cranberries
  • ¼ cups Slivered Almonds, Toasted
  • 2 Tablespoons Sunflower Seeds
  • 2 whole Scallions Sliced Thin
  • ⅓ cups Fresh Lime Juice
  • ½ teaspoons Ground Cumin
  • 1 clove Garlic, Minced
  • ½ cups Good Quality Olive Oil
  • 1 pinch Sea Salt
  • 1 pinch Freshly Ground Pepper

Preparation

Bring the 2 cups of water and salt to a boil in a saucepan and then add the bulgur. Turn heat down to a simmer, cover the pan and let the bulgur cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.

Toss the cooked bulgur, chickpeas, cranberries, almonds, sunflower seeds and scallions together in a big bowl until combined. Set aside.

In a small bowl, add the lime juice, cumin, garlic, olive oil, salt and pepper and whisk until smooth. Pour half of the dressing over the salad and stir to coat the salad in dressing. Taste and add more dressing as needed.

I enjoyed it warm but it’s best after it sits in the fridge for an hour or two.

2 Comments

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Kelly {The Gouda Life} on 4.11.2012

Can’t wait to hear how you like it, Nancy! Thanks for the comment!

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nancypie on 3.21.2012

This looks fabulous! I’ll be trying it soon, but subbing brown rice for the bulgar, since hubby is gluten intolerant.

5 Reviews

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Kelly on 1.16.2013

So yummy!

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Deanne Cote on 9.15.2012

Made this for a vegan friend and she took the recipe home with her! Really tasty and simple to make. I also cut back on the olive oil. Thanks for sharing!

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brobinson on 5.31.2012

Excellent! my whole family loved this! I cut back the olive oil to 1 Tablespoon and it was even more delicious.

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krissy48 on 4.24.2012

So delicious! Recipe makes a lot, so I had it for lunch 4 days in a row – it gets better every day!

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Liz Denniston on 4.10.2012

Very light, flavorful, and filling.

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