BULGUR AND CHICKPEAS WITH PRESERVED LEMON VINAIGRETTE
This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.
Provided by Annacia
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small saucepan, bring the vegetable stock to a boil.
- Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
- Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
- PRESERVED LEMON VINEGRETTE:.
- In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
- Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
Nutrition Facts : Calories 225.2, Fat 8.2, SaturatedFat 1.1, Sodium 599.8, Carbohydrate 33.5, Fiber 6.9, Sugar 1.7, Protein 6.7
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Lovina
lovina@aol.comThis dish is perfect for a summer picnic.
Jaquline Tundwa
j-t83@gmail.comI'm a vegan and I love this dish! It's a great source of plant-based protein.
Hamdan Malik
m80@yahoo.comI made this dish for a dinner party and it was a huge success. My guests loved it!
Z3 Gaming
gaming-z3@gmail.comThis dish is a great way to get your kids to eat their vegetables.
usa marma
u.marma@hotmail.comI'm allergic to chickpeas, so I substituted lentils. The dish was still delicious!
siyam
siyam@yahoo.comThis recipe is way too complicated. I'm not sure it's worth the effort.
Jahmel Watson
w-jahmel@gmail.comI followed the recipe exactly, but my dish didn't turn out as flavorful as I expected. Maybe I did something wrong.
Giorgi Edilashvili
giorgie@aol.comThis dish was a bit bland for my taste. I think I'll add some more spices next time.
Alex Lawson
lawson.alex@gmail.comI'm not a huge fan of bulgur, but I really enjoyed this dish. The preserved lemon vinaigrette was the perfect touch.
Jayden Jones
j.j@gmail.comThis recipe is a keeper! I'll definitely be making it again.
Karishma Nath
karishma.nath27@yahoo.comI served this dish with a side of yogurt sauce and it was perfect.
Hannan Butt
b12@yahoo.comI added some chopped fresh cilantro to the dish and it really brightened up the flavors.
Ascentraland
ascentraland57@gmail.comThis bulgur and chickpeas dish is a great way to use up leftover bulgur. It's also a great make-ahead meal.
Md Sipon miha
m18@gmail.comI'm always looking for new vegetarian recipes and this one definitely fits the bill. It's healthy, flavorful, and easy to make.
Juan Trujillo
t_j30@yahoo.comI made this dish for a potluck and it was a huge hit! Everyone loved the unique and flavorful combination of ingredients.
Puku Limbu Rai
rai6@hotmail.co.ukThis dish was easy to make and packed with flavor. I especially loved the crunchy texture of the bulgur.
Ingabire Mariam
ingabiremariam@hotmail.frI'm not usually a fan of bulgur, but this recipe changed my mind. The combination of bulgur, chickpeas, and preserved lemon vinaigrette was simply delicious.
Malik Van
van.m93@gmail.comThis bulgur and chickpeas dish was a delightful blend of flavors and textures. The preserved lemon vinaigrette added a bright and tangy touch that perfectly complemented the nutty bulgur and tender chickpeas.