Bulgur And Chickpeas With Preserved Lemon Vinaigrette

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This dish is loaded with texture and flavor. Wrap it in a whole-grain pita for lunch, take it on a picnic, or serve it as a side dish at dinner. If using canned chickpeas, be sure to rinse and drain thoroughly to remove salt.

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Steps

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In a small saucepan , bring the vegetable stock to a boil.

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Place the bulgur in a large , heat-proof bowl and pour in the boiling stock.

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Cover and let stand until the bulgur is tender and the liquid is completely absorbed , about 15 minutes.

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Add the chickpeas , onion , tomatoes , olives , parsley , cilantro , salt and pepper and stir to combine.

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Preserved lemon vinegrette:.

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In a small bowl , combine the lemon juice , garlic , preserved lemon , cumin , paprika and ground coriander.

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Whisk in the olive oil until emulsified.

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Pour the vinaigrette over the salad and toss gently to mix and coat evenly.

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Transfer the mixture to a serving bowl and serve immediately.

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Ingredients

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vegetable stock, bulgar wheat, chickpeas, red onion, sun-dried tomatoes, nicoise olives, fresh flat-leaf parsley, fresh cilantro, salt, fresh ground black pepper, fresh lemon juice, garlic cloves, preserved lemons, ground cumin, paprika, ground coriander, extra virgin olive oil