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Pdf1 ½ cups medium-grind bulgur, rinsed
½ teaspoon table salt, plus salt for cooking bulgur
5 tablespoons extra-virgin olive oil
1 shallot, minced
1 teaspoon smoked paprika
½ teaspoon grated lemon zest, plus ¼ cup juice (2 lemons)
1 tablespoon honey
1 (15-ounce) can chickpeas, rinsed
5 ounces (5 cups) baby spinach, chopped
2 apples, cored and cut into ½-inch pieces
Bring 4 quarts water to boil in large pot. Stir in bulgur and I teaspoon salt
and cook until tender, about 5 minutes. Drain well, spread over rimmed
baking sheet, and set aside to cool, about 15 minutes.
Meanwhile, whisk oil, shallot, paprika, and lemon zest together in large
bowl, then microwave until bubbling and fragrant, about 30 seconds. Whisk
in lemon juice, honey, and salt.
Add cooled bulgur, chickpeas, spinach, and apples to vinaigrette and toss
½ cup walnuts, toasted and chopped
to combine. Season with salt and pepper to taste, and sprinkle with walnuts.
Serve.