Celebrate spring with this easy weeknight salad, perfect as a light dinner or side dish. I received this lettuce and spinach in our CSA this week and wanted to use them in a hearty salad. Light, lemony and colorful and easy to throw together. Make more than you will need- the leftovers were perfect the next day for lunch.
1 cup uncooked Bulgur
1 can chickpeas, drained and rinsed
1/2 english cucumber, chopped
1/2 cup roasted red peppers, chopped
1 tsp. cumin
1 tsp. dill
2 tbsp. chopped fresh mint
1/2 cup parsley, finely chopped
1 lemon, juiced and zested
1/4 cup olive oil
Place the bulgur into a large bowl and add 2 cups hot water. Let sit for 30 minutes until the bulgur is tender. In a seperate bowl, combine the beans, cucumber & red pepper. Add the cooked and cooled bulgur to the vegetable mixture and combine.
Make the dressing: combine the lemon juice, zest, cumin, dill together and slowly drizzle in olive oil. Whisk together until a vinegerrette forms. Pour over the salad, add the chopped parsley and stir to combine. Let sit for 15 minutes before serving.
Place lettuce and/or spinach leaves on a plate or plater and top with 1 cup of salad.
Enjoy! What are your favorite weeknight meals?