Bulgur, Garbanzo Bean, and Cucumber Salad (recipe by Bon Appétit, October 2010)
Healthy eating can be as easy as cooking some bulgur wheat, mixing a simple dressing, and adding a few fresh ingredients and a couple of items from the pantry. This light salad is something you would expect to find behind a gourmet deli counter. It would be a perfect vegetarian main dish, or as an accompaniment to a baked fish or my roasted chicken salad with dried cherries and peanuts. Hothouse cucumbers, cherry tomatoes, and dill are available all year long in the produce section at supermarkets, so this is a nice idea for any season.
- 2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
- 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
- 2 1/2-pint containers small red and/or yellow cherry tomatoes
- 1 cup diced unpeeled English hothouse cucumber
- 1 cup diced roasted red peppers from jar
- 2/3 cup (packed) chopped fresh dill
- 1/4 cup white balsamic vinegar
- 1 tablespoon ground cumin
- 6 tablespoons olive oil
Ingredients note: Bulgur wheat can be found in natural food stores, Middle Eastern specialty grocers, and some traditional grocery stores. Look for jarred roasted red peppers in the Italian section of grocery stores.
Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add garbanzos and next 4 ingredients.
Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: email@example.com
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