Ingredients
- FOR THE DRESSING
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup fresh flat-leaf parsley, tightly packed including tender stems (or cilantro or fresh dill or fresh mint)
- 2 tablespoons plain low-fat yogurt
- 1 teaspoon lemon zest, grated and packed
- 1 teaspoon salt
- 1/4 teaspoon harissa or 1 pinch cayenne (optional)
- FOR THE SALAD
- 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
- 2 1/2 cups cooked coarse bulgur (or cooked kamut or cooked wheat berries or cooked spelt)
- 1 1/2 cups cucumbers, diced and seeded
- 1 cup radish, diced (or plum tomato, finely diced or 1/3 cup pickled turnips, diced)
- 1/4 cup scallion tops, thinly sliced (green onions)
How to Make
-
Step 1: In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
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Step 2: In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
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Step 3: Add the dressing and toss to coat.
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Step 4: Let the salad sit for 5 minutes before serving.
We hope you enjoy this recipe!
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