Chickpea, Tomato, and Mixed Herb Salad

July  6, 2014
  • 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
In This Recipe
  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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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Catalan Food, written with chef Daniel Olivella, comes out in early September from Clarkson Potter.