Bulgar Salad

Bulgur with roasted red peppers, chickpeas, and spinach (from everyday Food):


1 c bulgur
2 red bell peppers
1/2 plus 2 T olive oil
1 can chickpeas, rinsed and patted dry
2 c baby spinach




1. bring 2 cups water to a boil and add bulgur. remove from heat and saok until tender, about 30 minutes. drain in a fine mesh sieve, pressing to remove as much liquid as possible; transfer bulgur to a large bowl.


2. while bulgur is soaking, roast peppers under broiler, turning frequently with tongs, until blackened on all sides, about 8 minutes. place in a bowl, tightly cover with plastic wrap. let cool. peel off charred skins; discard seeds and stems. chop peppers into 3/4 inch pieces. reserve any juices.



3. in a small sauce pan, heat 1/2 c olive oil over medium high heat. in batches, fry chickpeas until golden brown and lightly crisp, about 3 minutes per batch. drain on paper towels and season immediately with coarse salt.







4. add chickpeas, peppers, and reserved juices, spinach, and 2 T olive oil to bowl with bulgur and toss. season with salt and pepper.


We had this with some balsamic vinegar and olive oil dipping sauce for a baguette. it was great!




I am thinking, "what is bulgur again?". it's a whole grain wheat! nutty in flavor with a good bite.