Recipe: Bulgur and Green Lentil Salad with Chickpeas

Dear Nancy,

You need to ask your co-worker what other ingredients are in this salad. I did manage to find one recipe but I am sure the salad can be make from any rice salad recipe by substituting bulgar in place of the rice. Any way here goes.

BULGUR AND GREEN LENTIL SALAD WITH CHICKPEAS

1/2 C French green lentils, picked over
1 bay leaf
salt and freshly milled pepper
3/4 C fine or medium bulgur
5 scallions, thinly sliced
2 garlic cloves
grated zest of 2 lemons
6 to 8 Tbsp. fresh lemon juice
1/2 C extra virgin olive oil
1 tsp. paprika
1 1/2 C cooked chickpeas, rinsed if canned
2 C finely chopped parsley
1/4 C chopped mint or 2 Tbsp. dried

Cover the lentils with water in a small saucepan. Add the bay leaf and 1/2 teaspoon salt and bring to a boil. Lower the heat and simmer until tender but firm, about 25 minutes. Meanwhile, put the bulgur in a bowl, cover with water, and let stand until the liquid is absorbed and grains are tender. 20 to 30 minutes.

Wisk together the scallions, garlic, lemon zest and juice, oil, paprika, and 1/2 teaspoon salt in a large bowl. When the lentils are done, drain them and add them to the dressing. Press out any excess water from the bulgur and add it along with the chickpeas, parsley, and mint. J Toss gently and thoroughly, then taste for salt and season with pepper. Serve warm or cover and set aside to serve latter with a fresh sprinkling of paprika.

Variation with Vegetable Garnishes: In summer, include tomatoes, cucumbers and peppers, all finely chopped. In winter, toss with rounds of steamed Jerusalem artichoke.

Sincerely,

Vivian