Friday, July 4, 2014

Bulgur Salad with Chickpeas, Feta, and Dill

Another good main dish salad for hot weather. This one is especially good, as there is nothing in it that requires cooking. Just soak the bulgur until tender, then combine with other ingredients and serve. If it's not scape season, throw in some chives or a couple finely sliced scallions.

1 1/2 cups dry bulgur wheat
1 garlic scape, minced
1/2 cup chopped fresh dill
1 1/2 cups cooked chickpeas
1/2 cup dried tomatoes, soaked and finely chopped
1 cup walnut pieces, toasted and cooled
3-4 ounces crumbled feta
1-2 cups chopped snap or snow peas (optional)
1 Tbsp lemon juice
Olive oil
Salt and pepper to taste

Soak the bulgur in cold water for an hour or so, or until tender, then drain. You can do this in advance and refrigerate the bulgur in a sealed container for a day or two if you like.

Combine the soaked bulgur with the scape, dill, chickpeas, dried tomatoes, walnuts, and feta. Drizzle with the lemon juice and a bit of olive oil. Stir well, adding more oil if desired. Add salt and pepper to taste.

Serves 4-6.

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