Recipe: Lemon, Chickpea & Bourghal Salad
27 March 2012
No cooking required!
Bourghal, or bulgur, is a cereal made from whole wheat grain with a nutty flavour and pleasantly chewy texture. Most commonly eaten in tabbouleh it makes a great base for salads, pilafs and soups- especially Middle eastern style- and can be used as a substitute for rice and cous-cous.
Bourghal only requires a good soak- no cooking- so this salad comes together with very little mess. For an easy dinner you might like to serve grilled lamb cutlets or mushrooms on top.
Ingredients (serves 4 as a side)
½ cup coarse bourghal
3 Tbsp Meyer lemon juice
1 Tbsp pomegranate molasses
1 Tbsp walnut oil
2 tsp ground cumin
pinch or 2 allspice
2 tsp finely chopped preserved lemon rind
sea salt & freshly ground black pepper, to taste
2 x 400 g chickpeas, rinsed & drained
2 shallots, finely sliced
¼ cup walnuts, toasted
1 cup parsley leaves
1. Combine bourghal with 2 cups cold water and sit for 1 – 2 hours, until soft. Rinse and drain well.
2. Combine lemon juice, molasses, oil, spices, lemon rind and, salt and pepper in a large mixing bowl. Add bourghal, chickpeas, shallots, walnuts and most of the parsley: toss to combine. Taste and adjust seasoning. Serve on a platter garnished with remaining parsley leaves and a drizzle of walnut oil.