Bulgur is a dried form of cooked, cracked wheat. Nutritious and delicious, it gives this exquisite salad a chewy texture. Recipe courtesy of How it All Vegan, published by Arsenal Pulp Press.
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Ingredients
3 ½
cup boiling water
2
cup uncooked bulgur
2
cup couscous
3
stalks celery, chopped
4-6
green onions, chopped
2
medium carrots, chopped
3
large tomatoes, chopped
¼
cup flax oil
⅓
cup lemon juice
1
cup fresh parsley, chopped
1
Tbsp fresh mint, chopped
1 ½
tsp salt
⅒
tsp cayenne pepper
2-4
cloves garlic, minced
¾
cup cooked or canned chickpeas
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Directions
Step 1
In a medium bowl, pour boiling water over the bulgur. Set aside and let sit for 30 minutes.
Step 2
Meanwhile, prepare vegetables and set aside.
Step 3
Drain off excess water from the bulgur and add the vegetables, oil, lemon juice, parsley, mint, salt, cayenne, garlic, and chickpeas. Toss together well and chill before serving.