Chickpeas, Bulgur, And Herb Salad
- 2 tablespoons olive oil, divided
- 1 1/2 cups raw bulgur
- 1 teaspoon dill seeds
- 1 bay leaf
- 1/2 teaspoon cumin seeds
- 3 cups vegetable broth
- 1 tablespoon soy sauce (such as Kikkoman(R))
- 1 cup canned chickpeas, drained
- 1 (8 ounce) container plain yogurt
- 1/3 cup chopped flat-leaf parsley
- 1/3 cup chopped cilantro
- 1/3 cup chopped chives
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
olive oil, bulgur, dill seeds, bay leaf, cumin seeds, vegetable broth, soy sauce, chickpeas, yogurt, flatleaf, cilantro, chives
Taken from www.allrecipes.com/recipe/146064/chickpeas-bulgur-and-herb-salad/ (may not work)