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Cranberry-Bulgur Salad


By Full of Beans (Visit website)

(4.00/5 - 1 vote)


I don't have much to say today, but I do have a recipe for you. For dinner last night I wanted something simple to make that didn't require a lot of cleanup. I came up with this Cranberry-Bulgur Salad, which was quite tasty. I was aiming for a spin on the traditional tabbouleh- bulgur, herbs, lemon and garlic with the addition of chickpeas and dried cranberries.

Cranberry-Bulgur Salad

1 cup uncooked bulgur
1/3 cup dried cranberries
1 cup boiling water
3-4 tablespoons fresh lemon juice
1 1/2 tablespoons olive oil
1 clove garlic, minced
1 cup cooked chickpeas
1/2 cup minced fresh parsley
salt & pepper

Combine bulgur and cranberries in a large bowl. Pour boiling water over bulgur mixture. Cover the bowl with foil (or a lid of some sort). Let stand until all the water is absorbed and bulgur is tender, about 30 minutes.
Meanwhile, whisk the lemon juice, olive oil, and garlic together in a small bowl.
Once bulgur is cooked add dressing, chickpeas, and parsley to the bowl and stir to combine. Season with salt and pepper, to taste.

In honor of my 50th post (yay!), you get a bonus picture today...

it's me!


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