This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover, meatless filling for vine leaves. Make it with fine-ground bulgur.
Recipe information
Yield
serves 6
Ingredients
1 cup fine- or medium-ground bulgur
2 garlic cloves, crushed
Juice of 2 1/2 to 3 lemons
Salt and black pepper
7 tablespoons extra virgin olive oil
One 14-ounce can chickpeas, drained
3 1/2 cups loosely packed finely chopped flat-leaf parsley
1 cup loosely packed finely chopped mint leaves
Preparation
Step 1
Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
Step 2
Mix in the chopped herbs when you are ready to serve.
