Creamy Bulgar Wheat Salad
Vegan, Soy Free
Prep Time: 25 minutes
Note: Bulgar wheat is a high fiber and high protein grain that can be found in most bulk bins or sold in packages by Bob's Red Mill. If you can't find Bulgar wheat at your local market, plain unseasoned couscous will also work for this recipe.
1.5 cups chickpeas
1.5 cups bulgar wheat
2.5 cups boiling water
1 organic cucumber
1 organic red bell pepper
1 organic avocado
1/2 cup organic green onion, chopped
3 tbsp olive oil
Juice from 1 lemon
1.5 tbsp dried dill
1/2 cup hemp seeds (they can be found in most health food stores or in bulk bins)
1/2 cup water
1 garlic clove
1/2 tsp salt
1/4 tsp pepper
Begin by preparing the bulgar wheat. Measure out bulgar wheat into a large bowl. Boil 2.5 cups of water and pour over the wheat. Cover bowl with a clean cloth or plate and set aside for 15 minutes. After 15 minutes, check to make sure the wheat is soft and drain any excess water.
Meanwhile, dice all vegetables and rinse and drain chickpeas. Add vegetables and chickpeas to the prepared bulgar wheat and stir to combine. Add olive oil, lemon juice, and dried dill and stir again.
Prepare creamy dressing by blending all ingredients in a high powered blender for 2-3 minutes or until smooth. The mixture will be fluid but begins to thicken up when added to the salad.
Drizzle dressing over the salad and stir to combine. Cover and store in refrigerator until ready to serve. This salad makes a great side item at a picnic or the perfect lunch!
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.