Chickpea and bulgur salad from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 101) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon, cumin and green chilli sea bass; Slow-roasted shoulder of lamb with Palestinian spices

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 24, 2022

    Very good. Easy and quick to put together after cooking and cooling the bulgur. The mint, parsley, and pomegranate seeds elevate the flavor of the otherwise fairly bland bulgur and chickpeas. Served as a side dish to chicken kebabs. Makes a nice Spring, Summer or Fall side dish or part of a spread of salads.

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