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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER RECIPES: SALADS |
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INGREDIENTS: |
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3 cups vegetable broth
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1 1/2 cups
uncooked bulgur wheat
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One 15-oz.
can chickpeas / garbanzo beans, rinsed and
drained
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1 cup peeled
and chopped cucumber
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1/2 cup
chopped celery
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6 green onions, sliced
(check for infestation)
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2 cups halved cherry
tomatoes
(check for infestation)
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6 Tablespoons
extra-virgin olive oil
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2 Tablespoons
fresh lemon juice
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3 teaspoons chopped fresh
dill or 1 teaspoon dried dill
(check for infestation)
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1/2 teaspoon
salt
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1/2 teaspoon
pepper
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One 4-ounce
package crumbled feta cheese
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1/2 cup pine
nuts, toasted
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INSTRUCTIONS: |
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Bring the broth and bulgur to a boil in a large
saucepan.
- Reduce the heat, cover, and simmer for 22 to 25
minutes, or until liquid is absorbed and the bulgur
is tender.
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Transfer the bulgur to a large non-reactive
bowl.
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Cool to room temperature.
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Add the chickpeas, cucumber, celery, onions, and
tomatoes.
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Mix to combine.
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Whisk together the oil, lemon juice, dill, salt,
and pepper in a small bowl.
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Pour the dressing over the salad and toss to
coat.
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Fold in the cheese and pine nuts.
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Refrigerate for at least 2 hours before serving.
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KOSHER DELIGHT MAGAZINE
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