Recipe of the Day
Safsoof - Burghul and Chickpea Salad
This salad becomes crunchier, and tastier if 1/2 cup of dried chickpeas is substituted for the 1 cup of cooked. The dried chickpeas should be soaked overnight then drained. Thereafter, place chickpeas in a small cloth bag, a handful at a time then roll with a rolling pin to break them up. Remove loose skin before using.
Serves about 8
1/2 cup fine burghul
1 small bunch green onions
3 medium tomatoes
1 medium cucumber, about 5 inches long
1 large bunch parsley, finely chopped
1 cup cooked chickpeas
1 1/2 cups chopped fresh mint
4 tablespoons olive oil
4 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne
Soak burghul in cold water (enough to cover by about 1/2 inch) for 10 minutes, then water then drain by placing in a strainer for pushing water out by hand.
Finely chop green onion, tomatoes and cucumber.
Place all ingredients in a salad bowl then thoroughly combine. Chill for about 1 hour then serve.