John Myers
Bulgur Salad with Date Tomatoes and Chickpeas
The perfect bulgur salad with date tomatoes and chickpeas recipe with a picture and simple step-by-step instructions.
- 2 cups Bulgur
- 500 g Date tomatoes
- 250 g Dried chickpeas
- 250 g Dried kidney beans
- 1 bunch Spring onions
- 2 teaspoon Fennel seeds
- 2 teaspoon Cumin / Cummin
- 2 teaspoon Coriander seeds
- 1 teaspoon Piri-Piri or Cayenne Pepper
- Salt, pepper, some sugar
- Olive oil, light balsamic vinegar
- Soak the chickpeas and kidney beans in water the evening before.
- The next day, cook both in unsalted water (approx. 1-1.5 hours), then drain and let cool.
- Halve the date tomatoes and cut the spring onions into rings. Prepare the bulgur according to the instructions on the package and let it cool down.
- Chop the fennel seeds, cumin and coriander seeds in a mortar. Mix everything with piri-piri, salt, pepper, a little sugar, olive oil, balsamic vinegar and a little water to a salad sauce. Add the chickpeas, kidney beans, tomatoes and spring onion rings and stir well. Finally fold in the bulgur and let everything stand for a while.
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