Concoct A New Menu Chickpeas, Bulgur, and Herb Salad

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Chickpeas, Bulgur, and Herb Salad

"Healthy and nutty-tasting summer season salad."

Ingredients :

2 tablespoons olive oil, divided
1 half cups uncooked bulgur
1 teaspoon dill seeds
1 bay leaf
half teaspoon cumin seeds
3 cups vegetable broth
1 tablespoon soy sauce (such as Kikkoman®)
1 cup canned chickpeas, drained
1 (eight ounce) field simple yogurt
1/three cup chopped flat-leaf parsley
1/three cup chopped cilantro
1/three cup chopped chives

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H38M

Heat 1 tablespoon oil in a skillet over medium-excessive warmth. Saute bulgur, dill seeds, bay leaf, and cumin seeds till gently browned, approximately 1 minute. Add broth and soy sauce; carry to a boil. Reduce warmness; simmer until liquid is absorbed, 10 to fifteen minutes.
Heat last 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 mins.
Combine bulgur aggregate, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

Notes :

This recipe also can be made the usage of couscous in place of bulgur; use 2 cups couscous and 2 cups broth, convey to a boil and set aside for 5 mins.

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