Tuesday, August 31, 2010

So Fresh and So Clean: Chick Pea and Mint Salad

When I came across Greek food blogger Ionanna of Food Junkie not Junk Food's recipe for chick pea and mint salad, based on Greek food writer Aglaia Kremezi's recipe (who by the way, was recently featured in Savuer), I had to make it. I didn't have parsley so I used shredded lettuce instead and it was still scrumptious. This salad is so crazy delicious that I've made it twice in the past week. It's not difficult to put together - in fact, I had most of the ingredients already in my kitchen. Perfect for a hot summer meal. This would also be good with feta and olives (and ouzo) as well.

Here is Ioanna's recipe:
  • 1 1/2 cup bulgur wheat
  • 1 cup boiled (or canned) chickpeas
  • 1 bunch of parsley, finely chopped
  • 1/2 bunch of mint, finely chopped
  • 1/2 cucumber (approximately 1 cup) peeled and cut into small cubes (I used persian so I didn't peel)
  • 1 tomato, de-seeded and chopped
  • 1 cup coarsely chopped blanched almonds (optional- I used 1/2 cup)
for the dressing
  • 1/3 cup extra virgin olive oil
  • the juice and grated rind of one lemon (you can use less juice, but I like my salads with a bit of zing
  • 1 small garlic clove
  • salt (approx. 1 tsp.) and a pinch of grated allspice
  • freshly ground black pepper
  1. Boil the bulgur wheat following the packet instructions, but slightly less. Strain well and set aside to cool.
  2. Combine all the salad ingredients in a large bowl.
  3. Pulse the dressing ingredients in a blender until smooth and pour over the salad. Toss well until everything is cοmbined.
  4. Refrigerate for at least 3 hours before serving. The salad keep well in the fridge for a couple of days.


Peter G | Souvlaki For The Soul said...

Looks marvellous love! Love the addition of chopped almonds!

Diana said...

You're right, I would make that with quinoa! ;) Might need to get on this recipe train soon while the tomatoes are deliciously in season.

Helen said...

Sounds delicious and healthy! This is the kind of lunch I would bring with me to work, except I usually have quinoa in my cupboard - not olive oil cake LOL! I should stock up on bulgar. Love the addition of nuts on this salad.

Banana Wonder said...

Peter - Thanks! You gotta make this (when the it warms up in Oz).

Diana - I can't wait to see what you do Quinoa Queen.

Helen - Bulgur is super easy to make - I'm new to the grain and totally impressed. Ps. Recession lunches rock!

Esi said...

This definitely sounds like a Diana-friendly recipe. I would eat it too!

Banana Wonder said...

Esi - Hah, yeah, she will soon quinoa-ize it. Lol.

Lauren said...

Yum, thanks Anna! Rob made this for dinner tonight with quinoa and it was delicious!

Banana Wonder said...

Lauren - Yay! I'm impressed with Rob's salad. Quinoa!

Foodjunkie said...

I just saw that! Glad you liked it that much. I think the addition of lettuce is a nice touch.

Lacey A. said...

I made this with quinoa also, and added kalamata olives. Delicious!

Banana Wonder said...

Food junkie - Thanks again for your amazing recipe! I love, love, love this salad.

Lacy - Those are great additions! I will try the quinoa and olives next time. Ps. Are you Sean's wife?

Anonymous said...

looks incredible, i love tabouleh-type recipes!

Dream of cakes said...

This is a delicious salad. I like chick peas a lot and I am very pleased you used them in your recipe!