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- 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
- 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.
- 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.
- This recipe is a Community Pick!