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)
- 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
- Boil the bulgur wheat following the packet instructions, but slightly less. Strain well and set aside to cool.
- Combine all the salad ingredients in a large bowl.
- Pulse the dressing ingredients in a blender until smooth and pour over the salad. Toss well until everything is cοmbined.
- Refrigerate for at least 3 hours before serving. The salad keep well in the fridge for a couple of days.