August 13, 2012

Spiced Bulgur and Chickpea Salad

Quick, easy, delicious and super healthy, this salad is great as a vegetarian main dish or as a side to grilled chicken or pork. Enjoy!

1/4 cup fresh lime juice
3 TBS extravirgin olive oil
1 tsp salt
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground black pepper 
2 cups boiling water
1 1/3 cups uncooked bulgur
3/4 cup matchstick-cut (or diced) carrots 
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
1/2 tsp dried mint (or 2 TBS fresh mint, chopped)
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Makes approximately 4 Large (Main Dish) servings or 8 side dish servings. 

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