Dilled Chickpea Salad
Recently a new grocery store opened up around here. Well, maybe not exactly a grocery store, but not a farm stand either. It’s called North Shore Farms. It’s like Trader Joes or Whole Foods, I guess. I was all excited to try it because I like to think I am buying local and organic foods whenever I can afford that option. I find a big difference and I feel better about what I am feeding my family. They had lots of grand opening sales, and I was happy about that.
I went back the next week because they had salmon steaks really cheap. Then I went back again because we were doing a lot of yard work and my husband suggested rotisserie chicken. I am not having a love affair with rotisserie chicken, by the way. I usually find it overcooked and don’t like its texture. Anywho, North Shore Farms had rotisserie chicken on sale, so I went there.
Now the good part. I also bought sides to go with it. They had macaroni and cheese, but it was family sized and cost $10.00. Too much for us. I also wonder what sort of cheese makes it that expensive! So, I nosed around and finally settled on a broccoli slaw that was jammed packed with dried cranberries. My husband actually like it! He still does not believe if was broccoli, but to each his own. The other side I got was a bulgur salad. Yes, bulgur! My favorite! It was really nice and I had to try to duplicate it. Mine is better…
Dilled Chickpea Salad
- 1 cup bulgur wheat (see notes)
- 4 cups water
- 2 packets or cubes of chicken or vegetable bouillon
- 1 can chickpeas, drained and rinsed
- 1/2 tablespoon butter
- 1 cup sliced mushrooms
- 3 tablespoons chopped fresh dill
- 1/2 to 1 tablespoon extra-virgin olive oil
Soak bulgur in water and bouillon until tender, about an hour. Drain well.
Place drained bulgur in a large bowl, add chickpeas.
Melt butter in a skillet over medium-low heat and saute mushrooms to your liking, about 5 minutes or so. Add to bulgur.
Stir in dill and olive oil, tossing to combine everything. Serve.
NOTES: Please follow the package directions to prepare the bulgur. Depending on the grind, sometimes it needs to be cooked for 20 minutes and sometimes soaking is all it needs.
Welcome additions include halved grape tomatoes, cubed mozzarella, chopped green onions, the sky’s the limit. Also, vary the herb if desired. Parsley, cilantro, and basil would all be great. Rosemary and thyme not so much. You get the idea.