There’s been a lot of awesome recently. A few of the good stuffs: Rosh Hashanah meals and family gatherings, fall weather slowly rolling in, and an updated blog! After a year of writing recipes, taking photos, and putting together posts it was time for some changes. I’m shouting out a million thanks to Ari who created the new blog and transferred everything other for me.
He heard my groaning over lack of functionality on the last site and did all the things that I don’t know how to do to build this new site. Amazeballs. Thank you.
Now that I have this shiny new blog, it’s time for a shiny new recipe.
I first read about this salad in Yotam Ottolenghi’s cookbook Jerusalem, and really liked the simplicity but heartiness of it. Many middle eastern salads satisfy that possibility: simple to make and a substantial side dish.
In reworking this recipe, I added even more to it by introducing bulgur as part of the mix. Often, when I’m cooking for just us during the week, I’m not making multiple salads and side dishes. A side dish like this allows me to add a piece of protein to it and call it a meal.
This salad is also really flexible and doesn’t demand that you follow it exactly. Add a new ingredient like red onion or arugula or throw in more or less cumin or lemon juice. The ingredients aren’t expensive and it doesn’t take a lot of time to prepare; a recipe like this is great because it can help home cooks to build confidence in their taste buds and cooking abilities!
Now I’m going to finish off the last of my apple-raisin challah and take some time to reflect on the most excellent way this new year is beginning.
Adapted from Yotam Ottolenghi’s Recipe
Serves: 3-4 Servings
- ½ cup of bulgur
- 4 scallions in thinly sliced rounds
- ¾ cup parsley
- 1 lemon
- 1 cup cooked (or from a can) chickpeas
- 2½ tsp ground cumin
- ½ tsp salt
- Fresh pepper
- 1.5-2 Tbsp olive oil
- Salt to taste
- Boil 1.5 cups of water on the stove. Stir in the bulgur, shut the heat, cover, and let sit 12-15 minutes or until most of the water has been absorbed. After 12-15 minutes drain the bulgur, fluff with a fork, and let it sit out uncovered.
- Roughly chop the parsley. Add it and the sliced scallions to a mixing bowl.
- Supreme the lemon (see the photo above) by slicing off the skin and pith and removing the sections. Chop up the lemon flesh (make sure you don't have any seeds in it) and add it to the mixing bowl. Reserve the rest of the lemon for juicing later.
- Over medium-low heat, warm a little olive oil in a medium saucepan. Add the chickpeas, 2 tsp cumin, ½ tsp salt, and a few grinds of fresh pepper and toss until all the chickpeas are coated in the spice and warmed through. You don't want to cook them again.
- Add the chickpeas and the bulgur to the mixing bowl with the scallions, parsley and lemon.
- Drizzle the olive oil, add a ½ tsp more cumin, and squeeze the rest of the lemon juice over all the ingredients.
- Toss well and taste for seasoning.
- Serve warm or room temperature.