Nomad Salad

Nomad Salad
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • ½ cup chopped fresh mint
  • 1 ½ cups uncooked bulgur or cracked wheat
  • 1 cup chopped fresh parsley
  • ½ teaspoon black pepper
  • ½ cup sweetened dried cranberries (such as Craisins)
  • 2 tablespoons olive oil
  • + 15 more ingredients
    • 1 ½ cups boiling water
    • ½ teaspoon salt
    • ½ cup chopped fresh mint
    • 1 ½ cups uncooked bulgur or cracked wheat
    • 1 cup chopped fresh parsley
    • ½ teaspoon black pepper
    • ½ cup sweetened dried cranberries (such as Craisins)
    • 2 tablespoons olive oil
    • 1 ½ cups boiling water
    • ½ cup lemon juice
    • ½ cup lemon juice
    • 1 cup dried figs, halved
    • 1 cup dried figs, halved
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Stir in the figs and remaining ingredients; cover salad and chill thoroughly.

View full recipe at My Recipes

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