(Eeeee, it has been a week since I last posted, apologies!)
To celebrate the completion of my tofu challenge a few weeks ago, my good friend and fellow blogger Gord made me a delicious dinner of quinoa salad, gazpacho and creme brule (see a few posts back for the scrumptious results). This meal started a pattern of what I now call “reward dinners,” where each of us cooks for the other when a challenge is completed. Gord’s very first challenge was to make a pie from scratch, and the result was an amazing strawberry rhubarb pie, a dish whose tastes boggled my mind one afternoon after a long day in the office (I ate it in a record-breaking two minutes). To honour the completion of his challenge, I knew I had to make Gord a dinner that was just as, if not more delicious than the dinner he made for me.
Knowing that Gord is way more into vegetables than I am, I knew this supper had to incorporate a fair share of legumes. I also happen to know that Gord likes chickpeas. With these two checkpoints in mind, I flipped through my Canadian Living Everyday Favourites cookbook, and found the perfect recipe: chickpea tabbouleh salad. The salad is apparently a Lebanese delicacy, and used bulgur, something that I have been curious to cook with for sometime now. Since I obviously didn’t know what bulgur was before making this recipe (I simply liked that it rhymed with “vulgur”), I have decided to include the Bulk Barn definition below, should anyone also be confused as to what this strange sounding food is:
Bulgur (noun) – bulgur is made from soft wheat kernels that have been cooked, dried and then cracked; thus “cooking” it is simply a matter of rehydration…
Now that we all know what bulgur is, let me just sum up this post by saying that the salad was great, with a lemon dressing and crunchy cucumber (even if there were a few too many vegetables for my liking). The only thing I didn’t like were the tomatoes (raw tomatoes are my greatest enemy, next to tofu), but I simply included them for Gord’s benefit. Alas, they added a gorgeous red colour, which I must admit to loving.
Stay tuned in the next few days as I post parts two and three of Gord’s dinner (appetizer and DESSERT). It just gets better from here!!!