Lemon Garbanzo Salad With Feta

Cooking Light 2005

• Ready In: 15 mins
• Serves: 1

Ingredients

• 1⁄2 cup boiling water
• 1⁄3 cup  uncooked bulgur
• 1 1⁄2 tablespoons fresh lemon juice, divided
• 1⁄3 cup canned chick-peas, rinsed and drained (garbanzo beans)
• 2  tablespoons  chopped peeled cucumbers
• 2  tablespoons  chopped celery
• 2  tablespoons  diced red onions
• 1 1⁄2 tablespoons  crumbled feta cheese
• 1 1⁄2 teaspoons  chopped fresh dill
• 2  teaspoons extra virgin olive oil
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes.
2. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
3. Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.