Recipe of the Day

Safsoof - Burghul and Chickpea Salad

posted on: Jan 19, 2017

This salad becomes crunchier, and tastier if 1/2 cup of dried chickpeas is substituted for the 1 cup of cooked. The dried chickpeas should be soaked overnight then drained. Thereafter, place chickpeas in a small cloth bag, a handful at a time then roll with a rolling pin to break them up. Remove loose skin before using.

Serves about 8

Ingredients

1/2 cup fine burghul

1 small bunch green onions

3 medium tomatoes

1 medium cucumber, about 5 inches long

1 large bunch parsley, finely chopped

1 cup cooked chickpeas

1 1/2 cups chopped fresh mint

4 tablespoons olive oil

4 tablespoons lemon juice

3/4 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon cayenne

Directions

Soak burghul in cold water (enough to cover by about 1/2 inch) for 10 minutes, then water then drain by placing in a strainer for pushing water out by hand.

Finely chop green onion, tomatoes and cucumber.

Place all ingredients in a salad bowl then thoroughly combine. Chill for about 1 hour then serve.