Bulgur and Chickpeas With Preserved Lemon Vinaigrette

Name: Bulgur and Chickpeas With Preserved Lemon Vinaigrette
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters coarse-grind bulgar wheat; 355 milliliters cooked chickpeas; 2 Tbsps extra virgin olive oil; 1 Tbsp chopped fresh flat-leaf parsley (italian); 1 Tbsp chopped fresh cilantro (fresh coriander); 3 garlic cloves, minced; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 0 teaspoons fresh ground black pepper; 59 milliliters fresh lemon juice; 2 teaspoons minced preserved lemons or 1 tablespoon grated lemon zest; 2 Tbsps dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped; 2 Tbsps chopped pitted nicoise olives; 1 teaspoons paprika; 1 red onion, chopped; 1 teaspoons salt; 237 milliliters vegetable stock

You can never have too many side dish recipes, so give Bulgur and Chickpeas With Preserved Lemon Vinaigrette a try. This recipe serves 4. One portion of this dish contains roughly 12g of protein, 12g of fat, and a total of 349 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up garlic cloves, extra virgin olive oil, coarse-grind bulgar wheat, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.