Today’s recipe is influenced by Middle Eastern flavours.The salad contains bulgar (cooked, dried cracked wheat that you merely rehydrate), chickpeas, and olive oil, all lovely Middle Eastern staples.
And then I had to layer it in Mason Jars, because it just looks so cute that way. That, or my subconscious is a hipster. Either/or.
Let's get our hipster on!
Step 1: A-Chopping We Shall Go!
Bulgar Salad with Olive Oil Dressing
- 1/2 c. chopped cucumber
- 1/2 c. halved baby tomatoes
- 1/4 c. each walnuts and pecans
- 1 tbsp. dried cranberries
- 1 c. bulgar, rehydrated (roughly 1/4 c. dried bulgar)
- 1/4 c. chickpeas
If you haven’t rehydrated the bulgar, do that now, and let it cool.
Chop the cucumber, tomatoes, and cranberries.
Roughly chop the nuts and mix together.
Step 2: Ode to Olive Oil Dressing
- 1/4 c. super-duper virgin olive oil
- 1/8 c. lime juice
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- pinch of paprika
- 1 clove garlic, halved
Mix the dressing ingredients up in another jar, and let sit for 5 minutes to half an hour, and then discard the garlic halves.
To find out where I sourced my authentically Middle Eastern olive oil, click here. The more virgin the olive oil, the more buttery the taste! Mmm...fresh olive oil!
Step 3: Layer, Drizzle, and Be Hip!
Layer all the ingredients (less the dressing) in a glass jar, starting with the bulgar. Drizzle the dressing on top, and screw jar lid on. And…healthy hipster lunch is done! Or toss it all in a bowl. It’s tasty either way!
This does make quite a bit of dressing, but hey, olive oil is good for you! Also, if you’re keeping it overnight in the fridge, any extra dressing will be absorbed by the bulgar. If you’re serving it right away, serve on a bed of mesclun greens or lettuce, or else add another 1/2-1 c. rehydrated bulgar.
Enjoy and feel good about eating healthy!
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