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–+ servings

Bulgur and Green Lentil Salad with Chickpeas

5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Salads and Dressings, Vegetarian
Servings 5
Calories 534 kcal

Nutrition

Calories: 534 kcalCarbohydrates: 68 gProtein: 25 gFat: 35 gSaturated Fat: 13 gSodium: 104 mgFiber: 25 gSugar: 15 gVitamin A: 63.7 IUCalcium: 139 mgIron: 17 mg

Ingredients
  

  • 1/2 cup French green lentils picked over
  • 1/32 oz bay leaf 1 bay leaf
  • 1 dash salt and freshly milled pepper
  • 3/4 cup fine or medium bulgur
  • 5 each Scallions including some of the greens, thinly sliced
  • 2 each Garlic cloves
  • 1 tablespoon fresh lemon zest
  • 6 to 8 tablespoons lemon juice
  • 1/2 cup extra virgin olive oil
  • 1 tsp paprika
  • 1 ½ cup cooked chick-peas rinsed if canned
  • 2 cups finely chopped parsley
  • 1/4 cup chopped mint or 2 tbsp dried

Instructions 

  • 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 tender but 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.
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