VCE: Bulgur And Green Lentil Salad With Chickpeas

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* Exported from MasterCook *

 

Bulgur And Green Lentil Salad With Chickpeas

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 172

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Salads, Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup French green lentils -- picked over

1 bay leaf

Salt and freshly milled pepper

3/4 cup fine or medium bulgur

5 scallions -- thinly sliced

including some of the greens

2 garlic cloves

2 lemons -- grated zest of

6 tablespoons fresh lemon juice -- up to 8

1/2 cup extra virgin olive oil

1 teaspoon paprika

1 1/2 cups cooked chickpeas -- rinsed if canned

2 cups finely chopped parsley

1/4 cup chopped mint

OR 2 tablespoons dried mint

 

Makes 5 cups.

 

You'll recognize some of the qualities of tabbouleh here, but with the

added textures and tastes of lentils and chickpeas. A good winter salad

when there's a dearth of good fresh vegetables.

 

Fine bulgur, like couscous, can also be steamed, which makes it especially

light. If you mix bulgur and couscous together, you'll have something

interesting - two wheats, similar but different.

 

Cover the lentils with water in a small saucepan, add the bay leaf and 1/2

teaspoon salt, and bring to a boil. Lower the heat and simmer until firm,

about 25 minutes. Meanwhile, put the bulgur in a bowl, cover with water,

and let stand until the liquid is absorbed and the grains are tender, 20 to

30 minutes.

 

Whisk together the scallions, garlic, lemon zest and juice, oil, paprika,

and 1/2 teaspoon salt in a large bowl. When the lentils are done, drain

them and add them to the dressing. Press out any excess water from the

bulgur and add it along with the chickpeas, parsley, and mint. Toss gently

and thoroughly, then taste for salt and season with pepper. Serve warm or

cover and set aside to serve later with a fresh sprinkling of paprika.

 

Variation with Vegetable Garnishes: In summer, include tomatoes, cucumbers

and peppers, all finely chopped. In winter, toss with a chopped Preserved

Lemon (see separate recipe) or rounds of steamed Jerusalem artichoke.

 

Variation with Purslane: Toss the salad with 1 or 2 handfuls purslane sprigs.

 

Variation with Walnuts and Tarragon: Replace the mint with 2 tablespoons

chopped tarragon. Use half walnut oil in the dressing arid add 1/2 cup

chopped roasted walnuts to the salad.

 

 

 

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