Warm Bulgur Wheat Salad

This vegan side dish, or meatless main, uses pantry items like canned chickpeas to make it quick and easy. Get the recipe!

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INGREDIENTS

[{"selector":"#anim-7d40cbcd-50be-4af2-9947-307fcf3d94a3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-077332c0-c092-49aa-92fd-d569a91309c7","keyframes":{"transform":["translate3d(-115.14196%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 2 cups water 1 1/2 cups bulgur wheat 1 can chickpeas 1/2 c. pine nuts 1 red onion 1/4 c. olive oil lemon juice 1 tsp. paprika 1 tsp. turmeric 1 tsp. cumin 1/2 c. flat-leaf parsley 1/4 c. fresh mint Get the recipe!

Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.

Cover with a light-fitting lid (or plastic wrap) and let stand until all the water is absorbed, about 20 minutes.

[{"selector":"#anim-154d680b-1507-4750-9240-396acc8ee43f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3965af67-badf-4f36-aae5-c39c2233e41b","keyframes":{"transform":["translate3d(-115.4088%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Preheat oven 400°F. In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt. Get the recipe!

Stir over medium high heat until it starts to sizzle. Then transfer to the oven and roast for 15 - 20 minutes.

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Remove from oven and stir in the bulgur. Add the parsley (and mint, if using). Stir to combine and serve warm.

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Warm Bulgur Wheat Salad

INGREDIENTS

Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.

Cover with a light-fitting lid (or plastic wrap) and let stand until all the water is absorbed, about 20 minutes.

Stir over medium high heat until it starts to sizzle. Then transfer to the oven and roast for 15 - 20 minutes.

Remove from oven and stir in the bulgur. Add the parsley (and mint, if using). Stir to combine and serve warm.

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Click a photo to get the recipe!

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