My family loves chickpeas and we eat them in many different forms — even the aquafaba (the water in the can). Here I incorporated it both into the main dish and the side dish. Chummus on salmon — try it, you’ll love it! A Food Fight, Round 8 recipe.
Prepare the Bulgur
1. Pour boiling water over bulgur in a heatproof bowl (you can also use broth or stock of your choice). Stir once. Cover and let steep for 15 minutes, or until soft. Drain excess liquid if necessary.
2. In a small bowl, whisk together the lemon juice, oil, salt and pepper. Set aside.
Use the 1:2 ratio of bulgur to liquid. You may want to toast the bulgur in fat before hydrating it. This salad tastes equally good chilled, tepid or reheated. You should have plenty of leftovers to serve another time.
Prepare the Chummus
1. Place chickpeas in the food processor with knife attachment. Add tahini and seasonings of your choice and blend until the mixture is smooth but still has small pieces in it. Taste and adjust seasonings if necessary.
1. Smear the mixture generously over the top and sides of each piece of salmon. For extra flavor, split the slice of salmon lengthwise, almost to the end, and fill with a thin layer of chummus as well.
2. Arrange salmon in a pan lined with Gefen Parchment Paper. Bake for 15 minutes or until fish is cooked through. Use any leftover chummus as a delicious spread on crackers, pretzels, or bread.
1. Mix bulgur and vegetables in a large bowl. Pour the dressing over the salad and stir to combine right before serving. Garnish with extra parsley, if desired. Serve at room temperature alongside chummus-topped salmon.