Bulgur-and-Chickpea Salad

This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.

  • Servings: 4
Bulgur-and-Chickpea Salad

Photography: Andrew Purcell

Source: Everyday Food, September 2012

Ingredients

  • 1 cup bulgur
  • 2 cups boiling water
  • 1 can (15.5 ounces) chickpeas
  • 1 tablespoon lemon zest and 2 tablespoons juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup crumbled feta (2 ounces)
  • Salt and pepper

Directions

  1. In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

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