Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
Abby Hocking / Food & Wine

How to Make It

Step 1    

Line a rimmed baking sheet with paper towels. Pat the chickpeas dry with paper towels and remove the outer skin. In a medium saucepan, heat 1/2 inch of vegetable oil to 375°. Working in batches and using a slotted spoon, carefully lower the chickpeas into the hot oil and fry until golden and crisp, about 3 minutes. Transfer the chickpeas to the prepared baking sheet to drain. Season immediately with the cumin and salt.

Step 2    

In a large saucepan of salted boiling water, cook the asparagus and snap peas until crisp-tender, about 2 minutes; drain well. Return the water to a boil and cook the bulgur until tender, about 10 minutes; drain well.

Step 3    

In a small bowl, whisk the olive oil with the lemon juice, vinegar and honey. Season with salt and pepper.

Step 4    

In a large bowl, toss the bulgur with the asparagus, snap peas, lemon zest and herbs. Fold in the dressing and season with salt and pepper. Transfer the salad to a serving bowl, garnish with the fried chickpeas and serve.

Make Ahead

The fried chickpeas can be stored in an airtight container for up to 2 days. The undressed salad can be refrigerated overnight.

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Aggregate Rating value: 5

Review Count: 2

Worst Rating: 0

Best Rating: 5

Author Name: GeorgeStewart1

Review Body: New salad added to my list, thanks foodnwine.

Review Rating: 5

Date Published: 2017-06-27

Author Name: GabyCas

Review Body: Good salad to the everyday meal menu!

Review Rating: 5

Date Published: 2017-06-28