A vibrant bowl featuring grains, chickpeas, feta, crunchy veggies, herbs, and pistachios for a refreshing meal.
# Components:
→ Grains
01 - 1 cup dry bulgur wheat, rinsed (or 1 cup dry quinoa, rinsed for gluten-free adaptation)
02 - 2 cups water
→ Legumes & Dairy
03 - 1 cup canned chickpeas, drained and rinsed
04 - 1/2 cup crumbled feta cheese
→ Vegetables & Herbs
05 - 1 cup English cucumber, diced
06 - 1 cup cherry tomatoes, quartered
07 - 1/2 cup red onion, finely chopped
08 - 1/2 cup fresh parsley, chopped
09 - 1/3 cup fresh mint, chopped
→ Nuts & Seeds
10 - 1/3 cup roasted unsalted pistachios, coarsely chopped
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Juice of 1 large lemon
13 - 1 clove garlic, finely minced
14 - 1/2 teaspoon sea salt
15 - 1/4 teaspoon freshly ground black pepper
# Method:
01 - In a saucepan, bring 2 cups water to a boil. Add the rinsed bulgur wheat, stir, cover, and remove from heat. Let it rest for 15 minutes, then fluff with a fork and cool to room temperature. For gluten-free adaptation, simmer rinsed quinoa for 15 minutes, drain, and cool.
02 - In a large mixing bowl, combine cooled grains, chickpeas, diced cucumber, quartered cherry tomatoes, chopped red onion, parsley, mint, and pistachios.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, finely minced garlic, sea salt, and black pepper until emulsified.
04 - Pour the prepared dressing over the salad mixture and gently toss to evenly coat all ingredients.
05 - Fold crumbled feta cheese into the salad. Taste and adjust seasoning if needed.
06 - Serve chilled or at room temperature for optimal flavor and texture.
