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Photo, Erik Putz.
When markets brim with the red, yellow and pink hues of cherry, beefsteak and heirloom tomatoes, here’s how to welcome them back into your kitchen.
, plus more for garnish
, drained and rinsed
, thinly sliced
- BRING 2 cups of water to a boil in a saucepan. Add bulgur and 1/2 tsp of the salt. Cover and reduce heat to low. Simmer until tender, about 15 min. Let stand for 5 min, then spread on a baking sheet with a fork to cool quickly, about 10 min.
- WHISK lemon juice, oil, garlic, sumac, remaining 1/2 tsp salt and pepper in a large bowl. Stir in chickpeas, tomatoes, zucchini, mint, parsley and green onions until combined.
- STIR in bulgur and serve sprinkled with more sumac.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
- 5 g,
- 23 g,
- 10 g,
- 5 g,
- 379 mg.
- Good source of