Name: Bulgur Salad with Spinach, Chickpeas, and Apples
Total time: 40 min
Ingredients: 1 1/2 cups medium-grind bulgur , rinsed; 1/2 teaspoon table salt , plus salt for cooking bulgur; 5 tablespoons extra-virgin olive oil; 1 shallot , minced; 1 teaspoon smoked paprika; 1/2 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); 1 tablespoon honey; 1 (15-ounce) can chickpeas , rinsed; 5 ounces (5 cups) baby spinach , chopped; 2 apples , cored and cut into ½‑inch pieces; 1/2 cup walnuts , toasted and chopped

Why This Recipe Works

Tabbouleh is an iconic bulgur dish, but bulgur’s appearance in salads shouldn’t end there. You’ll love the combinations in this inspired salad. Spinach and chickpeas, a pairing that’s always a winner, add more plant-powered heft to the bulgur salad, and plenty of chopped apples interrupt the earthiness with some sweetness. All the components are dressed in a lemony, smoked paprika–spiced, honey-sweetened vinaigrette; the honey rounds out the smokiness of the peppery paprika. We briefly microwave the mix to bloom the flavor of the smoked paprika.

Before You Begin

This recipe is from More Mediterranean, the highly-anticipated followup to our best-seller, The Complete Mediterranean Cookbook.

Instructions

Bring 4 quarts water to boil in large pot. Stir in bulgur and 1 teaspoon salt and cook until tender, about 5 minutes. Drain well, spread over rimmed baking sheet, and set aside to cool, about 15 minutes.

Meanwhile, whisk oil, shallot, paprika, and lemon zest together in large bowl, then microwave until bubbling and fragrant, about 30 seconds. Whisk in lemon juice, honey, and salt.

Add cooled bulgur, chickpeas, spinach, and apples to vinaigrette and toss to combine. Season with salt and pepper to taste, and sprinkle with walnuts. Serve.