Prep 10 mins
Cook 20 mins
Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.
- 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
- 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.
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.
Yum, yum! Another great bulgur salad for a hot summer's day -- kind of tabbouleh on steroids. Especially liked the combo of mint and parsley (some fresh spearmint from our garden, which was just about to bolt). I added a few finely chopped radishes for some crunch, which I think was a nice touch. Might make a tad more of the dressing next time, as it did get a bit dry after sitting in the 'fridge for a few hours. Will definitely make it again.
This recipe is super simple and super healthy! Will absolutely make again and again. I'll try adding a couple teaspoons of orange juice as a variation.