Looking for something to whip up with your chickpeas other than hummus?
Stop the search. Back on Track Bulgur and Chickpea Salad is here.
Don’t get me wrong. I love hummus as much as the next person. It’s delightful by itself, with chips and crackers, on rice and thinned out as a dressing among other uses. How can I deny the deliciousness of the delightful Mediterranean dip?
However hummus is so… vegan. I have nothing against vegans, but nothing screams vegan louder than bringing a bowl of hummus to a gathering. I can’t blame them though. Hummus is undeniably addicting.
If you find chickpeas as tasty as I do, you enjoy using them often in your kitchen creations even if you want to take a break from making hummus. To the surprise of many, chickpeas can be incorporated into nearly every aspect of a meal, even dessert.
I adapted Angela’s Back on Track salad for the sake of convenience. And as an excuse to eat more chickpeas. Instead of wheat berries, I had bulgur. Like Angela, I replaced the navy beans with chickpeas when I didn’t find beans convenient.
In the sauce I substituted the olive oil with vinegar. In my book, oil is never necessary. Regular mustard replaced the hot mustard and Tamari gave way to soy sauce. I kept the lemon juice since I always have fresh lemons around. And lemon juice is flawless in every salad.
This recipe is so much more than a salad. Whether or not you need to get “back on track”, this dish is a wonderful addition to your next meal. It’s filling and nourishing enough to be a main meal yet light enough to pave the way for the main course if you wish.
Vegan and free of refined grain, added sugar, oil, soy, nuts and seeds
Reasons to love this recipe: light, nutritious, lots of produce, summery
Adapted from OhSheGlows
- 2/3 cup dry bulgur
- 1 can chickpeas
- 1 small cucumber, diced
- 1 small bell pepper, diced
- 1 tomato, diced
- 1 clove garlic, minced
- 1/2 c fresh parsley, diced with large stems removed
- 2 spring onions, diced
- black pepper, to taste
- 2 tbsp white wine vinegar
- 1 tsp mustard
- 1 tbsp soy sauce
- 2 tbsp fresh lemon juice
In a medium bowl, soak the bulgur according to package instructions for up to 24 hours. When the bulgur is fully hydrated, drain the bulgur of any excess water.
Add all of the salad ingredients to a large bowl and gently stir to distribute ingredients evenly.
In a small separate bowl, whisk together the dressing ingredients and set aside. Stir in the dressing just before enjoying.