One 15-ounce can chickpeas—drained, rinsed and patted dry
1/2 small red onion, finely chopped
1/2 cup chopped flat-leaf parsley
How to Make It
Preheat the oven to 450°. Chop all but 2 of the scallions. On a rimmed baking sheet, toss the chopped scallions with 2 tablespoons of the olive oil. Roast for about 10 minutes, stirring occasionally, until the scallions are tender and lightly charred in spots.
Meanwhile, in a large saucepan of boiling water, cook the quinoa and bulgur together until just tender, 10 to 12 minutes. Drain well and spread the grains on a baking sheet to cool.
Transfer the scallions to a food processor. With the machine on, drizzle in the remaining 1/2 cup of olive oil. Add 1 tablespoon of the lemon juice and season with salt and pepper.
In a large bowl, combine the quinoa, bulgur, almonds, chickpeas, onion and parsley. Add the roasted-scallion dressing and the remaining 2 tablespoons of lemon juice and toss well. Season with salt and pepper. Thinly slice the remaining 2 scallions, scatter on top and serve.
The dressing can be refrigerated overnight.
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