I love bulgar wheat but, if it’s not your cup of tea you can substitute quinoa, brown rice or even some pearl barley, this recipe is a great lunch recipe. And is great with a grilled chicken breast on the side.
2 cups water
1/2 tsp sea salt
1 cup Bulgur Wheat
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries
1/4 cup almond slivers,toasted
2 tbsp sunflower seeds
2 red onions, sliced thin crosswise
1/3 cup fresh lemon juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/2 cup good quality olive oil
pinch salt and fresh ground pepper
Bring the 2 cups of water and salt to a boil and add the bulgur. Turn down to a simmer, cover and let cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.
Toss all the salad ingredients in a big bowl until combined.
In a small bowl, add the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed.
I enjoyed it warm but it’s best after it sits in the fridge for an hour or two.