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This wintry grain salad is a take on tabbouleh, served warm with arugula substituting for traditional mint. Watercress, another peppery green, can be used in place of the arugula. The dish tastes great as a next-day salad too.
Bring 1 1/2 cups water and salt to a boil in large saucepan. Add bulgur, reduce heat to medium-low, cover, and simmer 5 minutes, or until all liquid is absorbed.
Meanwhile, pulse 2 cups arugula, parsley, green onions, and garlic in food processor until finely chopped. Add lemon juice, oil, and red pepper sauce, and pulse until combined.
Remove bulgur from heat, and stir in arugula mixture, chickpeas, and tomatoes. Season with salt and pepper. Place 1/4 cup remaining arugula on each plate, and top with bulgur.
- Calories 169
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 6 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 268 mg
- Sugar Content 1 g