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Bazargan Salad

Yields about 6 cups salad
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad, Side Dish
Cuisine: Jewish, Middle Eastern
Keyword: fresh, healthy
Servings: 6
Calories: 244kcal

Ingredients

Salad

  • 3/4 cup bulgur wheat
  • 1 bunch flat-leaf parsley, fresh
  • 1/2 cup mint leaves
  • 3-5 scallions
  • 2 cups cherry or grape tomatoes
  • 2 cups cucumber
  • 3/4 cup red onion

Dressing

  • 2 tbsp pomegranate juice
  • 1 tsp tomato paste
  • 2 tsp lemon juice
  • 1 1/4 tsp agave
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup olive oil
  • 1/2 cup pine nuts, toasted

Instructions

  • Rinse the bulgur well in a fine mesh sieve. Place in a saucepan with 1 1/3 cups water and bring to a boil. Cover and reduce heat to low, simmering 10 minutes.
  • After 10 minutes, remove bulgur from the heat and let it rest, covered, for 5 minutes. If there is any excess water in the bulgur, drain it again. Let cool in the fridge 10-20 minutes.
  • In a saucepan, lightly toast the pine nuts in a dash of olive oil on medium heat, just enough to brown them. Set aside to cool.
  • Cut the cucumber, tomatoes, onion, scallions, and herbs, then add to a large bowl.
  • Whisk together the dressing ingredients and set aside.
  • Once the bulgur has cooled enough to not wilt the herbs, add it and the pine nuts to the salad bowl and stir. Pour the dressing over and stir again. Serve immediately to get the best taste and texture.

Notes

Macronutrients: 23g carb, 16g fat, 5g protein
  1. This salad is best served immediately, but it can last in the fridge for about 5 days. After the first 24 hours, some of the bright flavor of the lemon and the crunch of the pine nuts fades.