Lemony Bulgur and Chickpea Salad
This citrus-centric recipe is packed with flavor thanks to lemons, spinach, and piquant olives. All the goodness is tossed in fluffy bulgur with chickpeas and a lemon vinaigrette. For crunch, a garnish of toasted almonds.
Servings
Produce
Garlic (Organic)
2 1 Clove
Lemon
1 0.5 Whole
Purple Plum Radish
4 2 oz
Carrot (Organic)
3 1.5 oz
Dill Bouquet
.125 0.06 oz
Spinach (Organic)
4 2 oz
Protein & more
Bulgur
1 0.5 cup
Kalamata olives
2 1 oz
Chickpea
1 0.5 cup
Almond slices
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Lemon Vinaigrette
Olive oil
2 1 tablespoon
Lemon juice
1 0.5 tablespoon
Dijon mustard
2 1 teaspoon
Minced Garlic
1 0.5 Clove
Agave
1 0.5 teaspoon
Prep ahead (optional)
a. Rough chop spinach leaves; mince stems. b. Zest lemon and cut into wedges for juicing. c. Peel and grate carrots or cut into ribbons with peeler. d. Thinly slice radishes. e. Mince garlic and dill.
Instructions
1
Cook bulgur:
a. In medium saucepan over medium heat, add 2 tsp olive oil, garlic (mince), and 1 tsp salt. Cook until fragrant, about 1 minute, being careful not to brown garlic. Add 2 cups water (1 cup for 2-person portion). Increase heat to medium-high, cover, and bring to a boil.
b. Add bulgur; stir to avoid sticking. Return heat to medium, cover, and cook until tender, about 20 minutes. Set aside.
2
Assemble bulgur salad:
a. Drain and rinse chickpeas.
b. In small sauté pan over high heat, add slivered almonds. Stir and toast until golden, about 2 minutes. Watch closely!
c. In large bowl, add cooked bulgur, toasted almonds, chickpeas, spinach (mince long stems, rough chop leaves), carrots (grate or peel into ribbons with peeler), radishes (very thinly slice), lemon zest, lemon vinaigrette, and dill (mince), reserving some dill for garnish. Toss to combine.
3
Serve:
a. Divide bulgur salad among bowls or plates.
b. Garnish with toasted almonds, kalamata olives, a squeeze of lemon, and more dill, if desired.
Chef's notes
If meat eaters are at the table, sauteed steelhead trout or salmon or roasted chicken would pair perfectly with this recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX