This simple lemony bulgur chickpea salad comes together fast, and it tastes vibrant and bright! It makes perfect leftovers for weekday lunches or light dinners.
I’m so tired.
I’ve been tired plenty during the internship, but how I feel right now is special. It is, as they say, next level. And, with a final on Thursday, four assignments to finish, and almost two weeks left in my current rotation, the feeling doesn’t promise to let up soon.
I’ve been at something of a loss for what to cook/eat. Dinner toast has happened (at least?) three times in two weeks. But I’ve always believed that it’s possible to make homemade, good-tasting food even when time, energy, or both are very, very short. And that belief hasn’t been challenged yet by the DI, in spite of ups and downs in my desire to make food.
This grain salad is a little piece of proof. It came together last week, on a particularly hot-for-late-May night, when I wasn’t quite in the mood for a cooked grain bowl and not quite in the mood for a dinner salad, either. That’s thanks in part to the quick-cooking nature of bulgur, and in part to the fact that, no matter what’s going on, I always have a can or a frozen container of chickpeas at home.
And so, this. A mix of cooked bulgur, zesty lemony vinaigrette, chickpeas, and herbs. I thought of it on my commute home from work, so I had a chance to pick up the mint. But if you don’t have mint, parsley (or parsley + basil, parsley + chives, parsley + dill) will be just fine. And in that case, this meal really is made up of ingredients that many of us are likely to have in your fridge and pantry already.
Because of a few, small, additions that make a significant difference—the fresh herbs, lemon zest, the nice texture contrast of creamy chickpeas and grainy bulgur—the salad registers as a little more special than it sounds. And, as always, it does well with modifications. If raw red onion is too pungent for you (I used only a little for the recipe), you could try chopped green onion tops instead. Once they’re in season, add sun gold or grape tomatoes. Or chopped cucumber. Or, if you’ve got some in the freezer, green peas.
You get the idea. Whatever you do, however you serve this simple gem, I hop you enjoy it.
Alright, friends. One thing I learn more and more lately is how to conserve my energy, and how important it is to do that when I can. No extra words tonight—but some coming your way on Friday, and then over the weekend. For now, good night.
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This salad really looks good.
if I left out the oil you think it would be ok?
I think it will be more dry, but it will still have lots of flavor. You could try adding tahini in place of oil if you’re willing to have some fat, but not olive oil. Hope it turns out well!
The salad looks perfect! I have both bulgur and chickpeas and so this one is up next for Friday. Thank you.
Towards the end of my career when I was waiting to be laid off (the wait was interminable-well over 1 year), I told my husband that I was weary. He asked me if I was just regular-tired or was I weary, like Junipero Serra-weary! (Serra was a priest and friar who established the CA mission system and he must have walked all over CA, hence the wearines!) Hang in there. You can do it!
Have a good week!
What do you think of replacing the bulgur with barley? I have barley in my pantry. If not a good sub, its ok.. i can pick uo some bulgur. Juust checking if flavor is similar, thanks!
Hi Sylvia! It’ll be a different texture—much more chewy—but I think it should be just great in a different way 🙂 I really love barley in grain salad.
Thank you! I’m looking forward to making it! 🙂