Bulgur & Chickpea Salad with Cumin-Lime Vinaigrette


Was at a friend’s place a couple weeks ago and she made this mouth-watering salad.  Decided to make it as part of Christmas Eve dinner last night.  It’s definitely one that you have to take seconds, or thirds of.  I think it’s from the dressing.

Bulgur & Chickpea Salad with Cranberries, Toasted Almonds + Cumin-Lime Vinaigrette

Salad
2 cups water
1/2 tsp sea salt
1 cup Bulgur Wheat (I used quinoa — you can basically use any grain)
1 cup chickpeas, drained
1/2 cup dried unsweetened cranberries (the store didn’t have them, so I used dried cherries, just as good)
1/4 cup almond slivers, toasted
2 tbsp sunflower seeds
Fresh cilantro, chopped (use as much or little as you’d like)
2 scallions, sliced thin crosswise

(last night I made half the recipe — it makes a ton)

Vinaigrette (this is the part that’s the best)
1/4 cup fresh lime juice + lime zest
1/2 teaspoon ground cumin
2 garlic cloves, smashed (though you can always use more!)
1/3 cup good quality olive oil
Pinch salt and fresh ground pepper
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Bring the 2 cups of water and salt to a boil and add the bulgur. Turn down to a simmer, cover and let cook for 12-15 minutes until water is absorbed and bulgur is soft but still has a bite to it.

Toss all the salad ingredients in a big bowl until combined.

In a small bowl, combine the vinaigrette ingredients and whisk until smooth. Pour half of the dressing over salad and stir to coat the salad in dressing. Taste and add more dressing as needed.

Good warm but it’s best after it sits in the fridge for an hour or two.

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So, so good.  And, it’s dairy free and gluten free!  You can even play with all the ingredients that go in the salad.  Give it the taste that you want.  I could not stop nibbling on the stuff.

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