Feed your appetite for cooking with Penguin’s expert authors
Bulgur and Chickpea Salad (Safsouf)
A rustic salad of simple flavours. This bulgar wheat recipe from the Arabesque cookbook lends itself to a delicious vegetarian side dish or as part of a feast.
Introduction from Claudia Roden
This rustic salad from the Bekaa Valley does not feature on the standard restaurant menu. It began originally as the leftover meatless filling for vine leaves. Make it with fine-ground bulgur.
Ingredients
200g fine-ground bulgur
2 garlic cloves, crushed
Juice of 2½-3 lemons
salt and black pepper
7 tbsp extra virgin olive oil
1 x 400g tin of chickpeas
A large bunch / about 250g of flat-leaf parsley, chopped
A large bunch / about 90g of mint, chopped
Method
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 oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
Chop the herbs finely and mix them in when you are ready to serve.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.