Bulgur Pomegranate Salad with Lemon Tahini Dressing
 
Prep time
Cook time
Total time
 
Nice healthy salad. Feel free to mix up the ingredient to the proportions you like.
Ingredients
Salad
  • 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
Dressing
  • ½ cup olive oil
  • 2 tablespoons tahini
  • juice of ½ lemon
  • 1 clove garlic, minced
  • salt and pepper
Instructions
  1. 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.
  2. Once cooked, fluff the bulger and let it cool slightly. Meanwhile, rinse and drain the canned chickpeas.
  3. Transfer the bulgur to a large bowl. Stir in the chickpeas.
  4. Next, stir in the arugula. pomegranate, and almonds.
  5. Season with salt and pepper if you like.
  6. 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.
  7. Serve the salad in individual bowls and pour dressing over the top.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/03/18/bulgur-pomegranate-salad-with-lemon-tahini-dressing/