This recipe comes from Lyne at work from a potluck a few years back. As I've told her before, she's given me some of my favourite recipes. I miss working with her if only to steal great recipes off of her (just kidding Lyne!). I just made this for lunch and it is great and is a nice salad to bring camping.
I often make this with quinoa instead of bulgur to increase the protein content of it. I also tend to make it without the chicken (because I'm too lazy to actually cook any) and sometimes throw in a 2nd can of chickpeas depending on how much bulgur/quinoa I've made, as I usually end up with way more than the recipe called for. I'll also often toss in some diced peppers as well.
· 1 C bulgur (medium or coarse)
· 1 can chickpeas, drained and rinsed
· 2 chicken breasts (optional)
· 2 tomatoes, seeded and chopped
· 1 C diced English cucumber
· 1 C minced fresh Italian parsley
· 1/2 C chopped green onions / red onion
· ¼ C chopped fresh mint
· ¼ C lemon juice
· 2 tbsp. olive oil
· 2 cloves garlic, minced
· 1 tsp. salt
· ½ tsp. pepper
1. In saucepan, bring 1 ¾ C water (or chicken broth) to boil; stir in bulgur. Reduce heat to low; cover and cook for 10 minutes or until no liquid remains. Transfer to large bowl, fluffing with fork. (For quinoa, you use a quantity of 2 parts water to 1 part grain).
2. Add chickpeas, tomatoes, cucumber, parlsey, onions and mint.
3. For the dressing, in a small bowl, whisk together lemon juice, oil, garlic, salt and pepper; pour over bulgur mixture and toss to combine.
Note: Use 1 lb. peeled and deveined grilled large shrimp instead of the chickpeas.
Makes 4 servings.