By Voula Halliday
Serves 4 to 6
2 cups (500 mL) bulgur
2 large ripe tomatoes
6 green onions
2 cups (500 mL) flat-leaf parsley
1 English cucumber
1 19-oz. (540-mL) can chickpeas, rinsed and drained
1 cup (250 mL) cooked chicken, chopped
1/4 cup (50 mL) freshly squeezed lemon juice
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
- Add 2 cups (500 mL) of water to a large saucepan and bring to a boil over high heat. Stir in bulgur. Reduce heat to low and simmer, covered, until most of the water is absorbed, about 15 to 20 minutes. Remove from heat. Let stand, covered, for 5 minutes, then drain off any excess water.
- Meanwhile, finely chop tomatoes and place in a large bowl. Thinly slice onions and coarsely chop parsley. Slice cucumber in half lengthwise and, using a small spoon, scoop out seeds from the core. Cut each length into small bite-sized pieces. Add onions, parsley, cucumber, chickpeas, chicken and prepared bulgur to bowl with tomatoes.
- In a small bowl, stir together the lemon juice, olive oil, salt and pepper and pour over salad. Stir until salad is evenly coated with dressing. Refrigerate until ready to serve, at least 1 hour. Serve as a light lunch or side dish. Also great for stuffing in pita pockets the next day. Spread a big dollop of hummus on the pita for extra flavour.Note: Can be made one day ahead.
- Leave out chicken for a delicious vegetarian version.