Bulgur and Chickpea Salad with Parsley Dressing

I love things that serve multi-purposes.  The wine bottle that becomes a vase, the pair of curtains that becomes a skirt, the side dish that gives you your grains and your veggies and your legumes.

Seriously, this side dish is a huge multi tasker.  Want to eat more grains – got it.  Want to eat more beans – got it.  Love fresh veggies – got it.  I served this with some simple roasted chicken and fresh bread and it was perfect.  I even had it alone the next day for lunch, even more perfect.

I found this in Whole Grains Every Day, Every Waywhich has become my go to book for all things grainy.

Bulgur and Chickpea Salad with Parsley Dressing

Dressing

• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup tightly packed flat leaf parsley leave
• 2 tablespoons plain low-fat yogurt (I used full fat)
• 1 teaspoon grated lemon zest
• 1/4 teaspoon harissa or a pinch of cayenne (optional)

Salad

• 1 can (19 ounces) chickpeas, rinsed and drained
• 2 1/2 cups cooked coarse bulgur
• 1 1/2 cups diced, seeded cucumber
• 1 cup diced radishes
• 1/4 cup thinly sliced scallion greens

In a food processor or blender, blend the dressing ingredients.

In a large serving bowl combine the salad ingredients, toss with the dressing.  Allow to sit for 5 minutes before serving.

Serves 4

This will be my entry for Legume Love Affair #47 - Priya of Mharo Rajasthan's Recipes is currently guest hosting MLLA #47.

And for

 

 

This will be my entry for Foodie Friday at Designs by Gollum!