Bulgur-and-Chickpea Salad

16 Ratings

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

Everyday Food, September 2012

Gallery

Credit: Andrew Purcell

Recipe Summary test

Servings:

4

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

Step 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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Reviews

16 Ratings

5 star values: 2
4 star values: 8
3 star values: 4
2 star values: 1
1 star values: 1