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Nomad Salad

Nomad Salad
Photo by Randy Mayor

Ingredients

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

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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