Page 138

Garbanzo Bean Salad with Bitter Greens and Bulgur Ingredients: 1/2 cup fine bulgur 1/4 cup freshly squeezed lemon juice 1/2 cup garbanzo beans (if using fresh, soak overnight and boil the next day until soft) handful cherry tomatoes, halved 2 cups mixed greens such as lettuce, chard, arugula and baby spinach Dressing: 1/4 cup olive oil 3 tbsp freshly squeezed lemon juice 1 clove garlic minced salt to taste Directions: Soak the bulgur in the lemon juice for ten minutes and then run a fork through it to separate. Mix the rest of the salad ingredients and scatter the bulgur on top. To make the dressing, add all the ingredients in a jar and shake vigorously. Drizzle over salad when ready to serve.


House of Fifty Fall 2012  

House of Fifty magazine Fall 2012 issue