Bulgur Salad with Chickpeas

This simple salad combines chickpeas, bulgur, and fresh herbs. My favorite spice blend, za’atar, elevates the flavors and textures. This is a filling, quick, make ahead salad, perfect for lunchbox or meal-prep.

Ingredients
4 Tbsp extra-virgin olive oil, divided
1 smal onion, finely chopped
Salt, to taste
3 cloves of garlic minced
1/2 cup pine nuts or walnuts
2 Tbsp za’atar + extra for serving
1 cup fine grain bulgur (#1), rinsed and drained
1 can of chickpeas, rinsed and drained
1/2 cup of curly leaf parsley, finely chopped
1/2 cup of fresh dill, finely chopped
1 Tbsp fresh lemon juice
1/2 cup cherry tomatoes, halved

Directions
1. Heat 2 Tbsp of oil in a large skillet over medium
2. Add onion, garlic, salt and sauté until the onions have softened, stirring often
3. Stir in the za’atar, pine nuts or walnuts, and toast for 30 seconds
4. Add the rinsed bulgur, reduce heat to the lowest, cover and cook for 3-4 minutes
5. Uncover lid, add in the chickpeas, stir well to combine
6. Turn off heat, stir in the lemon juice, fresh herbs, remaining olive oil
7. Check for seasoning and adjust accordingly
8. When serving, sprinkle some za’atar and top with cherry tomatoes

*The bulgur doesn’t need to be cooked. We are using fine grain bulgur here. When the grains absorb the olive oil and juices from the veggies, they become tender