You know how there are food trends? Like kale, which no matter how hard I try, I just can’t get into. Or coconut oil, which is one I’m thinking about trying out. Well, there are big food trends, and there are small family food trends. In the Cooking is Messy household, we currently have two. Ryan is in to bulgur and is requesting it over the usual rice or quinoa. If you haven’t had bulgur before, you should try it because it’s lovely. It’s got nice texture, a sort of funny rough shape, and a nice grainy flavor. And for me, I’m into pomegranates. I want them on everything – sweet or savory. So, I made up this salad that combined the two foods Ryan and I are craving.
If I’m honest, this salad was inspired by one that I buy at work from Benugo’s (the company that caters all the cafes in the Science Museum). That salad has a ton going on and includes falafel, peas, arugula (rocket), hummus, cheese, and way more. I decided to pare down to the essential while allowing this dish to be a multi-food group power house.
This dish is truly inspired by my work, because in addition to working at the Science Museum I still help work on some curriculum for Live It Learn It. I’m currently brainstorming a lesson on nutrition and I’ve been thinking a lot about healthy meals and balanced diets – which has inspired me to turn my research and writing into a reality. I’m really proud of this dish because it includes four out of five food group. To break it down, the bulgur is your grains, the pomegranate is fruit, the arugula is your veg, and the chickpeas and almonds are protein. Sprinkle on a little cheese and you’d have all five food groups.
I think this salad is pretty good plain with just a little pepper or salt sprinkled on it – but it’s even better with a little dressing. It gives the salad a little moisture, a little more pep, and a little Mediterranean feel. This dressing recipe comes from Chubby Soul, a blog that is written by another American expat in London.
Any food trends you think are worth checking out? Any that you think are totally dumb? I’m always looking for recipe inspiration so please let me know what you think in the comments.
- 1 cup bulgur
- 2 cups water
- 1 14oz can chickpeas
- ½ cup arugula
- ⅓ cup pomegranate
- ¼ cup sliced almonds
- salt and pepper, to taste
- ½ cup olive oil
- 2 tablespoons tahini
- juice of ½ lemon
- 1 clove garlic, minced
- salt and pepper
- Following the package instructions for how to cook the bulgur or...In a medium saucepan, bring the 2 cups of water to boil. Once boiling add the bulgur. Lower the heat, cover, and let simmer for 10-12 minutes. It's ready when the bulgur is tender and the water is absorbed. If it's not all absorbed, then drain the excess water.
- Once cooked, fluff the bulger and let it cool slightly. Meanwhile, rinse and drain the canned chickpeas.
- Transfer the bulgur to a large bowl. Stir in the chickpeas.
- Next, stir in the arugula. pomegranate, and almonds.
- Season with salt and pepper if you like.
- Now for the dressing. In a small bowl, mix together the olive oil, tahini, lemon juice, garlic, salt, and pepper. Mix until smooth. Taste and adjust as you see fit.
- Serve the salad in individual bowls and pour dressing over the top.