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Bulgur Salad

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A Mediterranean-inspired grain salad made with fluffy bulgur wheat, fresh vegetables, chickpeas, feta, and toasted pine nuts, all tossed in a lemony olive oil dressing. Light, refreshing, and perfect as a side or main dish.

Ingredients

3 cups vegetable broth

1–1/2 cups uncooked bulgur

6 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

2 cups halved cherry tomatoes

1 cup chopped cucumber

8 green onions, sliced

1 package (4 ounces) crumbled feta cheese

1/2 cup pine nuts, toasted

Instructions

  1. In a medium saucepan, bring vegetable broth to a boil. Stir in bulgur, cover, and remove from heat. Let stand 20–25 minutes, or until liquid is absorbed and bulgur is tender. Fluff with a fork and cool slightly.
  2. In a small bowl, whisk olive oil, lemon juice, parsley, salt, and pepper.
  3. In a large bowl, combine cooled bulgur, chickpeas, cherry tomatoes, cucumber, and green onions.
  4. Pour dressing over the salad and toss gently to coat.
  5. Fold in feta and toasted pine nuts.
  6. Chill at least 30 minutes before serving to allow flavors to meld.

Notes

Add mint or dill for more herbal freshness.

Swap chickpeas with cannellini beans or lentils.

Use walnuts, almonds, or sunflower seeds instead of pine nuts.

Replace lemon with lime for a different citrus flavor.

Add diced avocado or roasted red peppers for richness.

Best served chilled or at room temperature.

Nutrition

Find it online: https://familydinnercooking.com/bulgur-salad/