Bulgur And Chickpea Salad With Parsley Dressing - cooking recipe

Ingredients

For the Dressing
1/4 cup olive oil
1/4 cup fresh lemon juice
1/2 1/2 cup fresh dill or 1/2 cup of fresh mint
2 tablespoons plain low-fat yogurt
1 teaspoon lemon zest, grated and packed
1 teaspoon salt
1/4 teaspoon harissa (optional) or 1 pinch cayenne (optional)
For the Salad
1 (15 ounce) can chickpeas, drained and rinsed
2 1/2 2 1/2 cups cooked wheat berries or 2 1/2 cups cooked spelt
1 1/2 cups cucumbers, diced and seeded
1 1 cup plum tomatoes, finely diced or 1/3 cup pickled turnip, diced
1/4 cup scallion top, thinly sliced (green onions)

Preparation

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.