Tuscan Cannellini Bulgur Salad | Protein-Rich Italian Dish

Bring the vegetable stock to a boil in a pot with a pinch of salt. Add the bulgur, reduce the heat to the lowest setting, and simmer covered for 12–15 minutes until it absorbs all the liquid. Then turn off the heat, let it rest covered for 5 minutes, and finally fluff the grains with a fork.

Rinse the cannellini white beans under cold water in a sieve, then drain thoroughly. In a small bowl, mix them with the finely crushed garlic, 1 tablespoon of extra virgin olive oil, half of the lemon juice, and a little salt, then let it sit so the beans absorb the flavors.

In a dry pan over medium heat, toast the pine nuts until golden brown for 2–3 minutes while tossing constantly, then immediately pour them into a small bowl so they do not burn.