Fresh bulgur, chickpeas, veggies, herbs, and feta combine for a healthy, flavorful bowl.
# Components:
→ Grains
01 - 1 cup dry bulgur wheat or quinoa, rinsed
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 - Bring water to a boil in a saucepan. Add bulgur or quinoa, stir, cover, and remove from heat. Let sit for 15 minutes. Fluff grains with a fork and allow to cool to room temperature. If using quinoa, simmer uncovered for 15 minutes, then drain and cool.
02 - In a large mixing bowl, combine cooled grains, chickpeas, diced cucumber, cherry tomatoes, red onion, chopped parsley, mint, and pistachios.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, sea salt, and black pepper until emulsified.
04 - Pour dressing over salad mixture and toss gently until well combined.
05 - Fold in crumbled feta cheese. Taste and adjust seasoning as necessary. Serve chilled or at room temperature.
