Springy Bulgur Herb Salad
You know. Grains are the best. They just are. Carbs. Gluten. I can’t imagine a life without them.
And in case you were wondering, yes, bulgur does contain gluten. It’s a variety of wheat, yo.
This springy bulgur herb salad is a bowlful of grains in spring salad perfection form. It’s bright. It’s fresh. It’s tart. It’s wholesome. It’s light yet hearty. It’s flavorful and quick and easy. And it’s what I wanna eat every day for lunch. And dinner. At the moment.
Let us commence with the base of this bulgur herb salad:
Bulgur. You let that uncooked bulgur sit in some boiling water for thirty minutes till it’s tender and fluffy yet still slightly chewy and teethy (I made that word up, but I like it, so I’m going with it).
Chickpeas. Drain and rinse a can and throw them in a bowl.
Avocado. Cube it and add it to the chickpeas.
Red onion. Half of one. Finely chop it and stir it into the mix.
Feta cheese. Crumble that salty, tangy goodness up and chuck it in.
Fresh parsley and mint. Chop to desired size and sprinkle it into the bowl.
We’ve got hearty, chewy bulgur. Meaty, nutty chickpeas. Creamy, rich avocado. Sharp red onion. Salty feta cheese. Fresh, earthy, bright, cooling herbs. All tossed together. Bless up.
Moving on. To the dressing. It’s a good one.
Olive oil. Of course.
Generous lemon juice, for fresh, tangy flavor.
Balsamic vinegar, for fruity tartness.
Freshly minced garlic, cuz what’s a bowlful of grains without a dressing full of fresh garlic.
Honey, to break up all that acidity and for a hint of sweetness.
Salt and pepper, for salty, spicy, sharp flavors.
This dressing, along with the list of ingredients mentioned previously. Make up the entirety of this springy bulgur herb salad. And it’ll have you set for every spring picnic/potluck/brunch for the rest of your life.
Also. Consider adding this springy salad to your Shavuot menu. Because Shavuot is next week. And this bulgur salad has feta cheese. So it’s meant to be.
So quick. So easy. So wholesome. So hearty. So fresh. So bright. So chewy and creamy and earthy and nutty and herby and tangy and rich and sharp and fruity and flavorful.
Springy bulgur herb salad — I’ll be dealing with you shortly.
Springy Bulgur Herb Salad
Yield: about 6 servings
1 cup uncooked bulgur
1 cup boiling water
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1 can chickpeas, drained and rinsed
1 avocado, cubed
1/2 red onion, finely chopped
1/3 cup crumbled feta cheese (omit for dairy-free dish)
Large handful of fresh parsley, chopped
Smaller handful of fresh mint, chopped
Dressing:
4 tablespoons lemon juice
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
3 garlic cloves, minced
Salt and pepper, to taste
1. Combine the bulgur and boiling water in a bowl. Cover and let bulgur stand for about 30 minutes, until tender. Let cool.
2. Meanwhile, prepare rest of salad ingredients and whisk together dressing. Toss with cooled bulgur and serve, adding a squeeze of fresh lemon juice over the salad.
