1/2cupfresh flat-leaf parsley leaves and tender stemstightly packed
2tbsp.plain low-fat yogurt
1teaspoongrated lemon zestpacked
1teaspoonsalt
1/4teaspoonharissa or pinch of cayenneoptional
For the salad:
1can (15 to 19 oz.)chickpeasdrained and rinsed
2 1/2cupscooked #3 coarse bulgur
1 1/2cupsdiced seeded cucumber
1cupdiced radishes
1/4cupthinly sliced scallion greens
Instructions
In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens. Add the dressing and toss to coat. Let the salad sit for 5 minutes before serving.
Notes
VARIATONSSubstitute fresh dill or mint for the parsley.Substitute 1/2 cup diced pickled turnips for the radishes.Omit the radishes and substitute finely diced plum tomatoes.From "Whole Grains Every Day, Every Way" by Lorna Sass