Salad

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Servings: 4 servings Difficulty: Advanced
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A vibrant, herbaceous salad featuring tender bulgur, chickpeas, and fresh vegetables tossed in a zesty lemon vinaigrette.
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This bright and refreshing salad reimagines traditional tabbouleh with a hearty twist. The base is made from tender bulgur wheat, soaked until soft, and combined with protein-rich chickpeas and crisp sugar snap peas. Fresh herbs like mint and parsley provide a burst of aromatic flavor, while juicy grape tomatoes add a sweet acidity. The dressing is a simple emulsion of Meyer lemon juice, local honey, Dijon mustard, and olive oil, creating a balanced vinaigrette that coats every bite without overwhelming the delicate ingredients. It’s a perfect dish for spring lunches, potlucks, or as a light side to grilled meats. The combination of texturesâÂÂfrom the chewy bulgur to the crunchy peasâÂÂmakes this salad satisfying and energizing.

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Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 31.0

Description

This bright and refreshing salad reimagines traditional tabbouleh with a hearty twist. The base is made from tender bulgur wheat, soaked until soft, and combined with protein-rich chickpeas and crisp sugar snap peas. Fresh herbs like mint and parsley provide a burst of aromatic flavor, while juicy grape tomatoes add a sweet acidity. The dressing is a simple emulsion of Meyer lemon juice, local honey, Dijon mustard, and olive oil, creating a balanced vinaigrette that coats every bite without overwhelming the delicate ingredients. It&# 226;ÂÂs a perfect dish for spring lunches, potlucks, or as a light side to grilled meats. The combination of texturesâÂÂfrom the chewy bulgur to the crunchy peasâÂÂmakes this salad satisfying and energizing.

Ingredients

Directions

  1. In a small blender, combine lemon juice, honey, Dijon mustard, garlic, salt, and ground black pepper.
  2. Blend until the mixture is smooth.
  3. Pour the mixture into a bowl and slowly whisk in olive oil and lemon zest until emulsified.
  4. Set the vinaigrette aside.
  5. Place bulgur in a large mixing bowl and cover with water and 2 tbsp. fresh lemon juice.
  6. Let stand for 1 to 1.5 hours until the water is absorbed and the grains are soft.
  7. Drain the bulgur completely.
  8. Cook chickpeas according to package instructions, then drain and cool.
  9. Wash and dry mint, parsley, scallions, sugar snap peas, and grape tomatoes.
  10. Finely chop the herbs and scallions; halve the tomatoes if desired.
  11. In a large bowl, toss the drained bulgur with the prepared vinaigrette.
  12. Add the chopped herbs, sugar snap peas, scallions, chickpeas, tomatoes, and feta cheese.
  13. Toss everything together until well combined.
  14. Keep cold until ready to serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 31.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4895.9mg204%
Total Carbohydrate 8.2g3%
Dietary Fiber 0.2g1%
Sugars 6.7g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bulgur, chickpeas, dijon, fresh, herbs, honey, lemon, mint, parsley, salad, snap peas, tabbouleh, vegan, vinaigrette, vegetables
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