You know I love a bean salad. On weekends, I try to make 2 or 3 salads to have around as side dishes throughout the week. Meals come together so much easier this way. This past weekend, I tried this Minted Chickpea Salad with Bulgur and it’s a keeper.
With ingredients such as bulgur, mint, green onions, tomatoes, lemon juice and olive oil, it reminds me a lot of Tabouli. But in this recipe, the cucumbers add a refreshing crunch and the chick peas, well, what’s not to love about chick peas? Let me count the ways I love chick peas – Moroccan-Style Chickpea and Vegetable Stew and Chicken Madras Curry just begin to scratch the surface.
They are so nutty and buttery – I can eat them plain. Also known as garbanzo beans or cecci beans, chickpeas are a cornerstone of Middle Eastern, Mediterranean, and Indian cooking. Chickpea flour, made from ground chickpeas, is very popular for gluten-free baking and quite delicious when used for making fritters and flat breads. Go get yourself some and see what happens!
