A rustic Lebanese salad.
Ingredients
serves 61 cup bulgur (cracked wheat)
A 1-pound can good-quality chickpeas, drained
1 tablespoon dried mint
Salt
6 tablespoons extra-virgin olive oil
Soak the bulgur in plenty of cold water for 1/2–1 hour, then drain and squeeze the excess water out. Mix with the rest of the ingredients.
The New Book of Middle Eastern Food Copyright © 2000Knopf
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