Bulgur and Chickpeas with Greek Vegetable Trio

March 25, 2010

Bulgur and Chickpeas with Greek Vegetable Trio

Paula Redinger, Tucson CSA

Whole grains, legumes, and a large proportion of veggies make a healthy tasty meal!

For each serving:
1 cup cooked  bulgur wheat
½ cup cooked chickpeas*
1-2 cups “Greek Vegetable Trio” (mix of roughly chopped tomato, cucumber, onion)
Fresh herb of your choice (parsley, mint, cilantro, oregano…)
Feta cheese (optional)
Briefly warm the bulgur and chickpeas in the microwave, or serve at room temperature.    Combine all the ingredients with the dressing below, or combine bulgur, chickpeas and dressing, then top with veggies, feta and herbs.
Dressing – mix together the following according to your taste:
Olive oil
Lemon juice – or vinegar if no lemons are handy
Chickpea cooking liquid, unless you have used canned chickpeas
Tahini – just a touch, or omit if you do not have any on hand
Garlic – minced then mashed
Salt
Pepper
Chile flakes

*Chickpeas prepared from dry at home are so much better than canned, plus they make a flavorful broth that can be added to the dressing.  Cook up a large batch and freeze them with a bit of their broth in individual portions.  You can do the same with cooked whole grains. You may substitute drained and rinsed canned chickpeas, but you will not have the broth for the dressing.

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