Categories: Grain & LegumesSalads

Bulgur, Garbanzo, and Green Bean and Salad

Christine Datian offers us her Bulgur, Garbanzo, and Green Bean Salad
for a healthy, fiber-rich dish.
It’s a great addition to a pot-luck meal, or as an accompaniment for a barbecue.

With this being Memorial Day weekend, the grand kick-off
to summertime, why not include this to your holiday weekend menu?

While you, your families, and friends gather together this
weekend for food and fun, please keep in mind the true meaning of Memorial Day,
and honor those who have fought – and sacrificed their lives – for our country’s

Christine Datian’s Bulgur, Garbanzo, and Green Bean Salad (This recipe and photo also appear in The Armenian Mirror-Spectator.)
Bulgur, Garbanzo, and Green Bean Salad     

Serves 4-6.


3/4 cup medium bulgur

1 large tomato, seeded and diced

2 cloves garlic, minced

2 cups canned or cooked garbanzo beans, drained

1 cup canned or cooked green beans, drained

1 medium red or white onion, chopped

1 medium green or red bell pepper, seeded and chopped

1 English cucumber, diced

1 jalapeno pepper, seeded and diced

1 small bunch parsley, finely chopped

2 stalks celery, diced

2 tablespoons fresh mint or 2 tsp. dried mint

Olive oil and fresh lemon juice

Lemon zest (from one lemon)

Seasonings: Kosher or sea salt,
black pepper, dried or fresh oregano, crushed red pepper flakes, Aleppo pepper,
or paprika to taste

Garnishing options: Chopped
parsley, green onions, mint; Armenian or Kalamata olives; or crumbled Feta cheese


Place the bulgur in a bowl and cover with boiling water for
20-30 minutes until all liquid is absorbed.
Drain any excess liquid and set bulgur aside.

In a large mixing bowl, combine the tomatoes, garlic,
garbanzo beans, green beans, onions, bell pepper, cucumber, and jalapeno pepper
and toss; add the bulgur, parsley, celery, and mint, and toss together with
olive oil, lemon juice and lemon zest to taste.   Add salt, pepper, and seasonings, and toss
again, checking to see if salad requires more olive oil or lemon juice.  Cover and chill for one hour or overnight for
best results. 

Transfer salad to a large serving bowl and top with choice
of garnish.  Drizzle with olive oil or
lemon juice, if desired.

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