Bulgur and Lentil Salad with Chickpeas

Just because it’s healthy doesn’t mean it can’t be yummy! From Deborah Madison

• 1/2 cup lentils (green if you can get them, but I used brown here, black would be good, too)
• 1 bay leaf
• salt and pepper
• 3/4 cup fine or medium bulgur
• 5 scallions, including some of the green tops, sliced
• 2 garlic cloves
• grated zest of 2 lemons
• 6-8 tablespoons of fresh lemon juice
• 1/2 cup olive oil
• 1 teaspoon paprika
• 1 1/2 cups cooked chickpeas (rinsed, if canned)
• 2 cups chopped parsley
• 1/4 cup chopped mint or 2 tablespoons dried

Put the lentils in a small saucepan and cover with water. Add the bay leaf and 1/2 teaspoon of salt. Bring to a boil, then lower the heat and simmer until tender but firm, approx 25 minutes, but times can vary depending on which lentil you use. While the lentils are cooking, put the bulgur in a bowl, cover with boiled water from a tea kettle, and let stand for 20-30 minutes until the water is absorbed and the grains area tender.

Whisk together the scallions, garlic, lemon zest and juice, oil, paprika, and 1/2 teaspoon salt. When the lentils are cooked, drain them and add them to the dressing. Press out any excess water from the bulgur and add it to the salad, along with the remaining ingredients. Toss gently but thoroughly, then taste for salt and season with pepper. Serve warm or cold.