Lebanese-Style Bulgur Salad

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Lebanese-Style Bulgur Salad

 

3/4 cup bulgur

2 cups boiling water

1 pound baby spinach

1 cup finely chopped fresh parsley

1/2 cup finely chopped fresh mint

1 cucumber (12 ounces), peeled, seeded, and finely diced

1/2 cup coarsely chopped marinated sun-dried tomatoes

1 cup cooked chickpeas (garbanzos), rinsed and drained

4 cloves garlic, crushed

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/2 cup fresh lemon juice

2 tablespoons flax oil

2 tablespoons extra-virgin olive oil

sliced or crumbled feta cheese and fresh tomato quarters, for garnish

 

Place bulgur in a large bowl and cover with boiling water. Cover bowl and let

sit for 1 hour. Drain bulgur in a sieve, pressing gently to expel excess water.

Return to bowl.

Blanch spinach in plenty of boiling salted water for 30 seconds. Drain, plunge

in cold water, and drain thoroughly. Squeeze out every bit of water. Chop finely

and add to bulgur. Add parsley, mint, cucumber, sun-dried tomatoes, and

chickpeas, stirring well.

Combine garlic and salt in a small bowl; add pepper, lemon juice, flax oil, and

olive oil. Whisk until emulsified. Add to bulgur mixture. Stir well and let sit

for at least 15 minutes, allowing flavors to develop. To serve, scoop salad into

low, flat bowls and garnish with feta and quartered tomatoes.

Makes 8 tp 10 servings.

Calories 178, Fat 9 g. Carbs 22 g, Sodium 402 mg, Fiber 6 g.