BULGUR AND CHICKPEA SALAD WITH ROASTED ARTICHOKES
Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I'll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, main course, side dish
Time 50m
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
- Drain artichokes and dry as thoroughly as you can with paper towels. Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste. Take care to coat all cut surfaces with olive oil.
- Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
- Meanwhile, make bulgur salad. Place bulgur in a bowl with salt to taste (I use 1/2 to 3/4 teaspoon kosher salt) and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of water is absorbed. Drain and press against strainer to remove excess water.
- While bulgur is soaking, make dressing. Mix together lemon juice, garlic, mustard, and salt to taste. Whisk in olive oil. Toss with bulgur in a bowl. Add remaining ingredients, toss together, taste and adjust seasonings.
- Spoon bulgur salad onto a platter or onto plates. Garnish with artichoke wedges, and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 30 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
BULGUR-AND-CHICKPEA SALAD
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.
Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g
GOLDEN CHICKPEA AND ARTICHOKE SALAD
This recipe is an amazing way to enjoy artichoke hearts and chickpeas together. Originally it came from "Vegan Yum Yum" by Lauren Ulm but I got it out of a local food magazine.
Provided by FancyPants81
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Heat oil in seasoned wok or cast iron skillet. Add chickpeas and cook over medium-high heat for 10 minutes, stirring only occasionally to prevent burning, until chickpeas are golden brown all over. When done, transfer chickpeas to large mixing bowl and set aside.
- 2. Add more oil to pan and saute sliced artichoke hearts until browned. Add artichokes to bowl of chickpeas.
- 3. Toast almonds in dry skillet (if desired) and then grind them in food processor. Add almonds to artichokes and chickpeas. Season salad with lemon juice and salt and stir in chopped parsley. Serve warm or at room temperature, adjusting seasoning if needed.
Nutrition Facts : Calories 265.8, Fat 7.8, SaturatedFat 0.8, Sodium 960.9, Carbohydrate 42.2, Fiber 13.5, Sugar 1.8, Protein 11.8
BULGUR AND CHICKPEA SALAD WITH PARSLEY DRESSING
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Provided by Engrossed
Categories Grains
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
- In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
- Add the dressing and toss to coat.
- Let the salad sit for 5 minutes before serving.
Nutrition Facts : Calories 568.5, Fat 16.2, SaturatedFat 2.3, Cholesterol 0.4, Sodium 937, Carbohydrate 95.4, Fiber 21.9, Sugar 2.7, Protein 17.2
CHICKPEAS, BULGUR, AND HERB SALAD
Steps:
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g
BULGUR AND CHICKPEA SALAD
Steps:
- Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
- Mix in the chopped herbs when you are ready to serve.
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