Bulgur and Chickpea Salad with the Best Toppings
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INGREDIENTS
- 4 celery stalks and greens, finely chopped
- 1 red onion, finely chopped
- ½ cup roasted almonds
- ½ cup dried cranberries
- ½ cup pomegranate seeds
- 1 cup cooked chickpeas
- 1 cup bulgur, soaked in water for two hours
Dressing:
- ⅓ cup olive oil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons honey
- 2 garlic cloves, pressed
- Juice from 1 lemon
INSTRUCTIONS
- Prepare the dressing in advance in a jar and mix well.
- Drain the bulgur well, and combine it with all the salad ingredients in a bowl.
- Drizzle the dressing over it, mix well, and serve.
MY NOTES
FAQ
How long can this bulgur and chickpea salad be stored?
You can store this salad in the refrigerator for up to 2-3 days. To maintain its freshness, keep it in an airtight container. However, it’s best to add the dressing just before serving to prevent the salad from becoming soggy. If you plan to prepare it in advance, you can store the individual components separately and assemble the salad with the dressing when you’re ready to enjoy it.
What dishes can I serve with bulgur and chickpeas?
This versatile salad complements a variety of dishes. It can be served as a side alongside grilled meats such as chicken, lamb, or kebabs, adding a refreshing contrast to the flavors. It’s also an excellent accompaniment to fish or seafood dishes. For a vegetarian option, pair it with falafel, hummus, or other Middle Eastern mezze.
Can I substitute any ingredients to suit dietary preferences or restrictions?
For a vegan version, simply omit honey from the dressing or replace it with a suitable sweetener like agave nectar or maple syrup. For a gluten free version, you can use quinoa, gluten free couscous, gluten free millet, buckwheat, or gluten free orzo. If you have nut allergies, omit the roasted almonds or substitute them with seeds like pumpkin or sunflower seeds.
