I’m still on my salad kick, partially because I like salad, and partially because I’m doing penance for my holiday indulgences. Not regretting, mind you, just doing penance. No, I shall never regret that rummy fruitcake…*interruption to drool*…but salad is A Good Thing. Especially for my IBS.
Today’s recipe is influenced by the Middle East (*cue belly-dancing music*). The salad contains bulgar (cooked, dried cracked wheat that you merely rehydrate), chickpeas, and olive oil, all lovely Middle Eastern staples.
The olive oil in this particular dish is authentically Middle Eastern, as some relatives in the Middle East sent it to me, and let me tell you, it’s so pure, you can actually taste the olives! It’s this lovely dark green colour, with a buttery taste, and a green aroma (this is an actual olive-tasting term — I should know, I googled it). So I had to make a dish that showcased that wonderful flavour. And I had some bulgar in the cabinet, and some cooked chickpeas in the freezer, so…voila! Bulgar Salad with an Olive Oil Dressing!
And then I had to layer it in Mason Jars, because it just looks so cute that way. That, or my subconscious is a hipster. Either/or.
Want to be a healthy hipster too? Let’s whip up some salad!
Bulgar Salad with Olive Oil Dressing
- 1/2 c. chopped cucumber
- 1/2 c. halved baby tomatoes
- 1/4 c. each walnuts and pecans
- 1 tbsp. dried cranberries
- 1 c. bulgar, rehydrated (roughly 1/4 c. dried bulgar)
- 1/4 c. chickpeas
- 1/4 c. super-duper virgin olive oil
- 1/8 c. lime juice
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- pinch of paprika
- 1 clove garlic, halved
If you haven’t rehydrated the bulgar, do that now, and let it cool. Chop the cucumber, tomatoes, and cranberries. Roughly chop the nuts and mix together. Layer it all in a glass jar, starting with the bulgar. Mix the dressing ingredients up in another jar, and let sit for 5 minutes to half an hour, and then discard the garlic halves. Drizzle the dressing over the top, and screw on the lid. And…healthy hipster lunch is done! Or toss it all in a bowl. It’s tasty either way!
This does make quite a bit of dressing, but hey, olive oil is good for you! Also, if you’re keeping it overnight in the fridge, any extra dressing will be absorbed by the bulgar. If you’re serving it right away, serve on a bed of mesclun greens or lettuce, or else add another 1/2-1 c. rehydrated bulgar.
I’ve packed a jar of the salad for the DH’s lunch, as well as one for myself. I’ve also packed some baby greens to serve it on. Now I’m looking forward to lunch tomorrow! What are you having for lunch? Let me know in the comments!
Next Post: Memories of Meals Past, or in this case, Bok Choy made tasty.