Bulgur Salad With Roasted Peppers, Chickpeas And Pistachios
This hearty and flavorful salad is a delightful blend of textures and flavors. The nutty bulgur wheat combines with zesty lemon and pomegranate dressing, chickpeas, crunchy pistachios, sweet cranberries, and fresh herbs. Topped with a dollop of yogurt for a creamy finish, this salad is a balanced and satisfying meal perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 1/2 cups medium-grind bulgur wheat
- 2 1/4 cups chicken or vegetable broth
- 1/4 cup fresh lemon juice
- 1/4 cup pomegranate molasses
- 2 tsp. sugar
- 2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 6 Tbs. extra-virgin olive oil
- 1 can (15 oz.) chickpeas, drained and rinsed
- 3/4 cup pistachios
- 2 large jarred roasted red bell peppers, chopped
- 1/2 cup chopped fresh flat-leaf parsley, cilantro and/or mint, plus small whole leaves for garnish
- 1 cup sweetened dried cranberries or dried sweet cherries
- 2 cups plain yogurt (optional)
Instructions
- Put the bulgur in a heatproof bowl. In a small saucepan over high heat, bring the broth to a boil. Pour the broth over the bulgur, cover and let stand until the liquid has been absorbed, about 30 minutes.
- Meanwhile, in a small bowl, whisk together the lemon juice, pomegranate molasses, sugar, 1 1/2 tsp. of the salt and several grindings of pepper until the sugar dissolves. Add the olive oil in a thin stream, whisking constantly until the dressing is well blended.
- In a small bowl, stir together the chickpeas and the remaining 1/2 tsp. salt. Whisk the dressing to recombine, then add it, along with the chickpeas, to the bowl with the bulgur and stir to mix well. Cover and refrigerate for 2 hours.
- When ready to serve, in a small bowl, stir together the pistachios and a pinch of salt. Add the pistachios, bell peppers, chopped herbs and cranberries to the bulgur and stir well. Taste and adjust the seasonings with salt and pepper.
- Divide the salad among individual plates, garnish with whole herb leaves and top each portion with a dollop of yogurt. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 6.
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