Chickpea, Wild Rice & Bulgar Wheat Salad
salad
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 350 | grams |
chickpeas (garbanzo beans)
|
|
| 175 | grams |
cracked wheat (bulgur)
wheat |
|
| 1 | cup |
olive oil
250ml |
|
| 2 | each |
lemon
juice, up to 3 lemons |
|
| 50 | grams |
wild rice
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.5E+2 | grams |
chickpeas (garbanzo beans)
|
|
| 175 | grams |
cracked wheat (bulgur)
wheat |
|
| 237 | ml |
olive oil
250ml |
|
| 2 | each |
lemon
juice, up to 3 lemons |
|
| 5E+1 | grams |
wild rice
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
coriander
ground |
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
Directions
Soak bulgar wheat in half olive oil, juice of 2 lemons and 125ml boiling water overnight.
Cook wild rice in boiling water til it begins to burst - 20 mins.
Put rice, bulgar wheat and chickpeas in together.
Warm ground cumin and coriander in remaining olive oil for 2 minutes. Pour over chickpeas etc.
Stir in spring onions and some lemon juice.
Season and serve.
