Emprimir
Correo Electrónico
Receta Chickpea & Bulgur Salad with Soft Boiled Egg & Breadcrumbs
Add a photo
Ingredientes
- For the Dressing:
- 1/4 cup olive oil
- 2 tbsp. lemon juice
- 2 tbsp. apple cider vinegar
- 1 small shallot, minced
- pinch coarse salt
- freshly ground pepper
- For the salad:
- 1/4 cup bulgur
- 2 eggs
- 1 15 oz. can chickpeas, drained and rinsed
- 1 cup chopped cilantro
- 2 â 3 large handfuls of mixed greens
- 1/4 cup fresh, homemade breadcrumbs*
Direcciones
- First, make the bulgur. One of my favorite time-saving tricks is to fill a medium-sized microwave-safe bowl with water and nuke it until itâs almost boiling. Place the bulger in a fine mesh sieve and then drop it into the hot water for about 10 minutes. Once itâs ready, simply pull the sieve out and press the bulgur to get rid of any excess water. Set aside.
- While the bulgur is cooking, set a medium-sized sauce pan filled 2/3 with water over high heat. Once it comes to a rolling boil, add the eggs and let them cook for 4 minutes. (If youâre not into a runny egg yolk, you can cook them for about 7 minutes for a hard-boiled egg.) Remove the eggs with a slotted spoon and run cold water over them for a minute, or place them in an ice bath. Lightly bang each one against a surface and carefully peel them. Set aside.
- Now mash about half of the chickpeas with a big spoon or fork and mix with the remaining chickpeas. Stir in the bulgur and cilantro.
- Make the salad dressing by whisking the ingredients together. Youâll only use about 1/3 of the amount the recipe above makes, but it keeps well in the fridge. Dress the greens with about 2 tbsp. of dressing, then dress the chickpea bulgur mixture with 2 tbsp. of dressing.
- Assemble the salad. Layer the greens first, then the chickpea mixture. Top with a soft boiled egg and sprinkle with breadcrumbs.
- Makes 2 large salads.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 364g | |
| Recipe makes 2 servings | |
| Calories 691 | |
| Calories from Fat 308 | 45% |
| Total Fat 34.92g | 44% |
| Saturated Fat 5.57g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 918mg | 38% |
| Potassium 610mg | 17% |
| Total Carbs 75.91g | 20% |
| Dietary Fiber 14.0g | 47% |
| Sugars 1.73g | 1% |
| Protein 20.83g | 33% |
