Chickpea, Tomato, and Mixed Herb Salad

By Caroline Wright
July 6, 2014
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Serves: 4

  • 1/2 cup medium bulgur
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch chives
  • 1 small bunch mint
  • 1 medium bunch parsley
  • One 15-ounce can chickpeas, drained and rinsed
  • 4 tomatoes, preferably heirloom, cored and cut into 1/2-inch chunks (2 cups)
  • 1/2 cucumber, halved lengthwise and sliced (1 cup)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  1. Combine bulgur and 1 cup water in a medium saucepan; season with salt. Cover saucepan and bring to a boil; reduce heat and simmer bulgur 5 minutes, then remove from heat and keep covered. Set aside 10 minutes.
  2. While the bulgur steams, thinly slice chives and transfer to a large bowl. Finely chop parsley (stems included) and mint leaves; transfer to bowl with chives. Add chickpeas, tomatoes, and cucumbers to bowl with herbs, then bulgur. Toss salad with lemon juice and olive oil; season with salt and pepper to taste.

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