Bowl with bulgur, chickpeas, cucumbers and tahini dressing

Ingredients

• cooked bulgur: 3/4 cup, about 130 g
• cooked chickpeas: 3/4 cup, about 110 g
• cucumbers: 1-2 pcs, about 150 g
• tomatoes: 1-2 pcs., about 100 g
• dressing: 2 tbsp, about 22 g

Instructions

1. Loosen the dressing first: mix the tahini with lemon juice and add water a spoonful at a time. It seizes into a paste at first — that is normal; by the third or fourth spoonful it turns smooth and pourable.
2. The bulgur should be warm, not hot: on hot grain the cucumber goes limp and weeps water into the bowl.
3. Cut the cucumber and tomatoes large, into 1.5–2 cm cubes. Cut small, they leak and the bowl turns into salad soup.
4. Arrange everything in sections rather than stirring it together: each thing keeps its own taste, and mixing can happen on the plate.
5. Add the dressing just before eating. If the bowl is going with you, take it in a separate jar — in a couple of hours it soaks the chickpeas and vegetables through.

Nutrition

Contains: Gluten

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Legumes can be swapped for one another, cooked, at the same weight.
• If legumes don't sit well, swap them for chicken/fish/tofu 120-150 g and add vegetables.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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