ISO: ISO: Name and recipe for salad. Had it in a little place where we stopped for lunch.

In Search Of:
C

cynupstateny

Well-known member
It had chickpeas, black beans, finely chopped tomatoes, parsley, hint of mint and onion (maybe more but that's what I remember) dressed with a

vinaigrette. Fresh pita on the side. Would be great on a hot day and would love the recipe. Sound familiar to any of you?

 
It sounds kind of like tabouleh with chick peas in there...

and black beans to add a little protein. Did it have bulgar wheat in it too? If not, maybe the beans were added in there to take the place of the protein in the bulgar, which traditionally is in there (a Middle Easterner with Celiac's disease?).

1/2 cup bulgar
2 bunches (1 1/2 cups) flat-leaf parsley
1 bunch fresh mint
3 green onions
1 large tomato, chopped
6 Tbs lemon juice
4 Tbs olive oil
salt to taste

Soak bulgur in water for about 2 hours, then drain. Chop parsley, mint, and onion very fine; dice tomato.

Combine all ingredients and add salt to taste

 
Ooh, look, look what I found...

http://www.simple-vegetarian-recipes.com/protein-lemon-garbanzo-bulgur-pilaf.html

Lemon Garbanzo Bulgur Pilaf
Vegetarian Sources of Protein
My whole family loves this vegetarian protein recipe (even the omnivores!). They love to season it up with extra garlic, cumin, cayenne, and even tobasco.
Prep time: 30 minutes; Total time: 30 minutes

Ingredients

1 c bulgar
1 can dried chickpeas
1 can dried black beans
1/2 tsp salt
2 c vegetable stock
1/2 c water
1 small onion, chopped
2 carrots, chopped
3 cloves garlic, minced
1 tbsp olive oil
1-2 tsp cumin (to taste)
1/3 c fresh lemon juice
1 c fresh parsley, chopped
Cayenne pepper, to taste (optional)
Start by microwaving bulgur and broth for about 15 minutes.

While the bulgur cooks, saute the onion, carrot, and garlic in the oil until onions are translucent. Then, rinse and drain the beans and chickpeas, and add them to the vegetables.

Once the bulgur has thoroughly cooked, add it to the saucepan with the beans. Stir the bulgur in with the beans. Taste a spoonful and add extra cumin, salt, or cayenne if necessary.

Add the lemon juice and parsley. Mix. Serve immediately.

Serves: 6

Per Serving: 347 Calories, 8.5g fat, 17g protein, 16g fiber, 10.5% RDA calcium, 28% RDA iron

Tips
You can also make this dish in the crockpot. Toss the everything except for the lemon juice and parsley in the crock pot on low heat in the morning and enjoy it for dinner. Add lemon and parsley just before serving.

If you use dried beans, cook your beans on the stove for about 40 minutes or in a pressure cooker for 10-15 minutes before using them.

To reduce sodium, substitute water for all or some of the vegetable broth. Increase the amount of garlic and cumin, to taste.

Try using other beans or grains - whatever you have on hand. For example, substitute cracked wheat for bulgur or substitute kidney beans for black beans.

This is a great dish to make if you are dining with omnivores. While this recipe tastes delicious without meat, if your omnivorous friends wish, they can add it. My family enjoyed it with leftover Thanksgiving turkey and some feta cheese.

http://www.simple-vegetarian-recipes.com/protein-lemon-garbanzo-bulgur-pilaf.html

 
REC: Texas Caviar

Hi Cyn,
This isn't exactly what you described, but it is very good. You could probably add chick peas and tomato (a little mint and parsley) and leave out the corn. My SIL shared this recipe w/ me.

Texas Caviar
1 can black eyed peas - drained
1 can corn (drained)
1 half red pepper & 1 half yellow pepper - chopped
1 med. onion (Vidalia when in season) - chopped
1 avacado - chopped

Mix & pour over: 1T sugar, 1/2 cup vinegar, 1/2 cup oil,
black pepper, salt and hot pepper sauce to taste.

Serve with tortilla chips, or pita bread.

 
this is so good! I sometimes use black beans and add cilantro and diced pickled jalapenos.

 
You must log in or register to reply here.
Back
Top