1/2 cup bulgur (cracked wheat)
2-3 bunches flat leaf parsley (about 2 cups finely chopped)
1/2 cup fresh mint, finely chopped
2-3 medium red tomatoes, cut into 1/4 inch pieces
1/2 seedless cucumber, cut into 1/4 inch pieces
3 Tbs. olive oil
3 Tbs. fresh lemon juice
Fresh ground pepper and salt
In a small saucepan, bring 1 cup of water to a boil. Add the bulgur, 1 tablespoon of olive oil and turn off heat. Cover and let sit for 15 minutes. Stir, drain and squeeze the moisture out of bulgur. Place bulgur in a large bowl and add herbs, diced tomato, diced cucumber, 2 tablespoons of olive oil, lemon juice, salt and pepper to taste and mix well. Add more lemon juice and salt if necessary.
For a different flavor profile, add other ingredients like green onion, almonds, or pomegranate kernels.
2 5.3 oz. containers plain, non-fat, Greek or regular yogurt
3 sprigs of fresh mint, stems removed and finely chopped
¼ tsp. grated lemon or lime zest
½ Persian or hothouse cucumber, cut into small chunks
Mix yogurt, mint, zest, and cucumber in a medium sized bowl. Add salt to taste. Keep refrigerated until ready to serve.
SPICY ROASTED CHICKPEAS
1 15-oz can chickpeas
2 Tbs. olive oil
1 tsp. paprika
¼ tsp. coriander
¼ tsp. cumin
¼ tsp. chili powder
¼ tsp. salt
Fresh ground pepper
Drain, rinse and blot dry chickpeas. In a bowl, whisk together olive oil with spices. Add the chickpeas and toss, coating thoroughly. Roast at 450F on a lined baking sheet for about 25 minutes.