Tangy and delicious, if you haven’t tried Saffeh salad yet, what are you waiting for? This salad is similar to tabbouli but has a few different ingredients. The chickpeas add some protein which makes this a fulfilling salad you can enjoy for lunch or dinner!
WHAT IS SAFFEH?
Similar to tabbouli, this salad is popular in the Middle East. If you like tabbouli, you’ll love this salad. It has the same flavours of tabbouli with some tweaks when it comes to the texture.
Coarse bulgur (#2) is used in this salad and what really sets this salad apart from tabbouli is the chickpeas. The chickpeas are boiled for a few minutes to soften and tossed in the salad.
HOW DO I MAKE SAFFEH?
You’ll start by preparing the bulgur. Since we’re using a coarse bulgur (#2) in this recipe, it will need to be boiled for 5 minutes to soften. While the bulgur is boiling, you’ll boil the chickpeas at the same time in a separate pot.
Next, you’ll chop the parsley, tomato, green onion and add to a large bowl. The cooled chickpeas and cooled bulgur go into the bowl then the dressing ingredients are mixed together then poured over the salad.
TIPS FOR MAKING SAFFEH:
- Boil the bulgur for 5 minutes to soften.
- Boil the chickpeas for 5 minutes to soften then rinse with cold water.
- Wash and dry parsley ahead of time to allow the parsley to dry.
- Make the salad an hour before serving to allow flavours to marinate in the refrigerator.
- Serve the saffeh with romaine lettuce leaves and enjoy the salad on the leaf.
½ cup coarse bulgur (#2)
1 large bunch parsley, chopped
3 tomatoes, diced
3 green onion stalks, sliced
1 can chickpeas
¾ cup olive oil
½ cup lemon juice
2 tbsp dried mint
1 tbsp pomegranate molasses
Salt to taste
Add bulgur to a small pot and cover with water. Bring to a boil and cook for 5 minutes then drain.
In a separate pot, add chickpeas and cover with water. Bring a boil and cook for 5 minutes. Drain and rinse with cold water.
In a large bowl, add bulgur, tomatoes, parsley, green onion and chickpeas.
In a small bowl mix lemon juice, olive oil, pomegranate molasses, mint and salt. Pour over the salad and mix.
Keep in the refrigerator until ready to serve.
Serve with lettuce leaves