Bulgur and Chick Pea Salad (adapted from Martha Stewart’s recipe)

1/2 C cracked bulgur wheat 
1 C water
1 15-oz can of chick peas, drained and rinsed
1 scallion, thinly obliquely sliced
1/4 C chopped dried apricots
1/2 C fresh mint leaves, torn if large
2 med or 4 small carrots, peeled and sliced
1 small garlic clove, chopped
1/2 C walnuts, toasted (250 deg, 20 min)
2 – 4 T extra virgin olive oil
Sea salt (1/2 – 3/4 t) and pepper (1/8 t) to taste
1 lemon

Bring the 1 C water to a boil in a small saucepan. Remove from heat, add the bulgur and a pinch of salt and cover for 30 min. Fluff with a fork and drain off any water that was not absorbed.
In a med size mixing bowl combine bulgur, chick peas, scallions, apricots and mint.
Pulse carrots, garlic and walnuts in a food processor until coarsely chopped. Add to bulgur mixture.
Stir in olive oil, salt and pepper to taste.
Squeeze lemon juice ( 1/2 – 1 lemon, to taste) over salad and mix, just prior to serving.


About mama huang

I love to cook and experiment with recipes. The ones published here have been adapted from recipes from various sources and are recipes that members of my family love and ask for.
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