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 freedom.
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.