Burghul salad with chickpeas and toasted walnuts


This is a filling salad that can be a meal on its own, or it can be part of your holiday buffet.

Ingredients (serves 4-6)
- 1 cup burghul (coarse)
- 2 cups water
- 1 onion, minced
- 1 cup boiled chickpeas, drained
- 1/2 English cucumber, diced
- 1/2 cup toasted walnuts, coarsely chopped
- 1 garlic clove, mashed
- 1/2 lemon, juiced, or more, to taste
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon dry mint (use fresh if available)
- salt and pepper, to taste

Heat 1 Tablespoon olive oil and sauté the onion until translucent, add the burghul and cook for a minute or two, stirring constantly, then add the water, season with salt and pepper and simmer, covered, until water is absorbed. Remove from heat, fluff with a fork then place in the serving bowl and allow to cool. When ready, add in the chickpeas, walnuts, cucumber, garlic, mint, lemon juice and remaining olive oil. Adjust seasonings to your preference and enjoy!





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