Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, July 4, 2011

Salad of the Week

Music: Joni Mitchell, Blue















I created this salad after browsing a few cookbooks for ideas: The Kind Diet by Alicia Silverstone and La Dolce Vegan by Sarah Kramer. This will be my salad for work lunches this week, along with some Chickpea Smash sandwiches.

Bulgur Tabbouleh with Lemon Tahini Dressing

Salad
1 C bulgur, uncooked
1 1/4 C water
Salt to taste
Cucumbers, chopped (about 1 C)
1/2 of an onion, sliced thin
2 carrots, chopped
2 C chickpeas OR 1 14/15-oz. can, drained and rinsed
1/4 C parsley, chopped
1/4 tsp sea salt

Bring water to a boil in a medium saucepan with a little salt. Add bulgur, turn off heat, stir well, then cover and let sit about 20 minutes; remove lid, fluff with fork, and let cool. Meanwhile, in a large mixing bowl, add rest of ingredients. Add bulgur and stir well to combine.

Dressing
1/4 C tahini
Juice of 1 lemon
Chopped garlic (to taste, less than 1 clove)
Dash of cayenne pepper
2 tsp Bragg liquid aminos
Water to thin as desired

Combine dressing in a small bowl or small glass measuring cup. Pour over entire salad and toss well. Chill before serving.

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