John Myers
Bulgur Salad use Leftovers
The perfect bulgur salad use leftovers recipe with a picture and simple step-by-step instructions.
- Bulgur
- Diced onion
- Freshly diced cucumber
- Herbs chopped fresh
- Tomatoes happened
- Clove of garlic
- Grated lemon peel
- Freshly squeezed lemon juice
- Chickpeas
- Salt, pepper, chili powder or Cheyenne pepper
- Dice the onion, sauté in oil until translucent. Finely chop the garlic and sauté briefly. Deglaze with the tomatoes and season with salt and pepper. Add a pinch of Cheyenne or chili powder and bring everything to the boil briefly. Now simmer the bulgur in the tomato juice instead of in the water until it has the desired consistency and is not too soft. For me it took about 10 minutes.
- Skin the tomato and remove the inner workings, otherwise it will be too wet, peel and core the mini cucumber. You can also leave the bowl on. An alternative would be zucchini. You could also use peppers. Roll everything. Chop desired herbs. Mint should definitely be included. We like parsley, chives, coriander and mint.
- Remove the bulgur from the heat and let it cool down a little. The bulgur should look grainy but be soft. Mix well with the vegetables and herbs and season with lemon or lemon zest and some juice. Organic fruits, of course, that are not waxed. An alternative would be white balsamic vinegar
- Finally add the soft-boiled chickpeas. Alternatively, can quality would also work.
- Let it steep and add seasoning if necessary
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