Recipe by KelBel
Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.
Top Review by ceresmary
I tweak it a bit: One I use fresh cherry or small tomatoes (if you're really picky, the brown tomatoes are amazing in this), and add chopped olives, either green or klamata. I just like the extra flavor of the olives in there as well as chickpeas together. I agree it's Tabbouleh on steroids, but hey, often in summer this IS dinner, so worthy way to go.
- 2 cups water
- 1 cup bulgur
- 1 teaspoon salt
- 1 (15 1/2 ounce) can chickpeas, rinsed, drained
- 1 cup plum tomato, diced
- 1 garlic clove, minced
- 1⁄2 cup feta cheese, crumbled
- 1⁄2 cup green onion, chopped
- 1⁄3 cup of fresh mint, chopped
- 1⁄3 cup fresh Italian parsley, chopped
- 3 tablespoons lemon juice
- 1 1⁄2 tablespoons olive oil
- 2 teaspoons lemon peel, grated
Directions See How It's Made
- Bring 2 cups water to boil in medium saucepan.
- Remove from heat; add bulgur and salt and stir to blend.
- Cover and let stand until bulgur is just tender, about 20 minutes.
- Drain well, pressing to extract excess water.
- Transfer bulgur to large bowl; cool.
- Mix in remaining ingredients.
- Season with salt and pepper and serve.