Bulgur, peach and chickpea salad

Bulgur,  peach and chickpea salad
  • 1 Cup bulgur
  • 2 Piece shallot or red onion, sliced
  • 5 Table spoon (tbsp) chickpeas, tin
  • 2 Table spoon (tbsp) pistachios or nuts, shelled and shredded
  • 2 Table spoon (tbsp) balsamic vinegar
  • 4 Table spoon (tbsp) peach, tin and shredded
  • 2 Table spoon (tbsp) dried cranberries
  • 1 Tea spoon (tsp) cinnamon
  • 2 Peck black pepper
  • 3 Peck salt

season: Whenever

occasion: 4Family

origin: Innovation



The hard crunch of nuts, the chewy toothsomeness of chickpeas, peach and cranberries, against a backdrop of whole grains, touched off with cinnamon and onion seems incongruous and yet somehow perfectly ties it all together. It makes a great dinner or snack on its own, or combined with a sandwich. It makes a nice side dish for a grilled juicy chicken thighs. Combine ingredients (except bulgur) in a glass bowl and set aside. Combine boiling water, salt and bulgur in large bowl, cover and let stand 20 minutes or until liquid is absorbed. Mix bulgur with other ingredients and ready to serve. Optionally you can add shredded parsley or mint.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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