Remember last week how I talked about how awesome salads are? Well, this week we have another one! I’m hoping all of you will be trying out some of these soon!
Another Monday brings a new Food Matter Project post! This weeks host is Jessica, of Cheese Please. She chose Mark Bittman’s Chickpea Salad with Mango Chutney. Also, check out what other FMP participants posted here.
I actually made this recipe last week, I needed a salad that was filling and healthy to prepare for the Nashville Rock ‘n Roll Half Marathon. I’m putting together a post about my trip to Nashville- so be on the lookout for some delicious food photos. Until then, make this salad and enjoy it! This is perfect for the spring, as the weather begins to warm up. I found myself eating this out on our porch, sitting in our new chairs, and sipping a glass of wine. Relaxing!
Bulgur Wheat Mango Salad with Avocado
Adapted form: The Food Matters Cookbook (pg 174)
1/2 cup uncooked bulgur wheat
2 cups cooked or canned chickpeas
3 garlic cloves, minced
1/4 small onion, finely chopped
1/2 cup cilantro, chopped
1 mango, chopped
1 tbsp olive oil
juice of 1 lime
pinch of salt
pinch of pepper
1 avocado, sliced
Cook bulgur wheat according to package directions.
In a large bowl, mix together the cooked bulgur wheat, chickpeas, garlic, onion, cilantro, mango, olive oil, lemon juice, salt and pepper. Serve with the avocado on the side, or in the salad.
Evi, I like the changes you made. Avocado was a great idea and so was the bulgar. And your photo looks great too!
Thanks Lexi! This was a great salad to take to work, I’ll definitely be making it soon! Perfect for spring/summer, and since I noted it- I’d love to try it with peaches vs. mango!
Yum, avocado! I found this one very filling but I bet it was even more so with the bulgur addition.
Thanks for stopping by Meg! This was the perfect lunch salad- which I think Sam enjoyed more than I thought he would. Highly recommend this one, especially with the warmer weather this one is easy and light!
Glad to hear Sam was into it. Derrick tried a bite but I think lunch would have been better — it didn’t seem to be substantial enough for him for dinner. I’m sort of the other way around, where I prefer to have a somewhat lighter dinner.
i’ve never tried bulgur before! i am interested in trying it soon!
Margarita- you definitely should. Just another alternative to all the grains that are out there. But this one is nice since it’s so light (in comparison to a pasta or something). I like to use it quite often to make salads a bit more filling, but not too heavy- definitely a spring/summer grain when the veggies aren’t as overly flavorful but light.
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This looks great, Evi! On the one hand, I want to recommend you try that cashew chutney (it made for a really uniquely flavored dish), on the other hand, I really wish I went your route because after a couple of days of eating the salad, the flavor was too much for me. I froze the rest and I’m sure I’ll be happy to revisit it when I pull it out of the freezer sometime down the road! The photo looks great, also!
Hmmm, might have to try the cashew chutney, but maybe less of it- this way it doesn’t overpower the salad. Sometimes it’s just hard to know! But that’s good that the salad was freezable, sometimes I feel bad if items are all not eaten right away!
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