Mediterranean Bulgur Salad

by CleanPlateClub
Prep: 15m
Cook: 20m
vegetarian
Mediterranean Bulgur Salad - Image

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Ingredients
Servings:9
3cupvegetable broth
1 1/2cupbulgur
6tbspolive oil
2tbsplemon juice
2tbspparsley
1/2tspsalt
1/4tsppepper
15ozchickpeas
2cupcherry tomatoes
1cupcucumber
8green onions
4ozfeta cheese
1/2cuppine nuts
Nutrition Facts

Per serving

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Instructions
  1. 1

    Cook the bulgur

    In a large saucepan, bring the vegetable broth and bulgur to a boil over high heat. Reduce the heat, cover, and simmer for about 20 minutes, until the grain is tender and most of the broth has been absorbed. Take it off the heat, uncover, and let it stand until the rest of the broth soaks in.

  1. 2

    Whisk the dressing

    In a small bowl, whisk together the olive oil, lemon juice, minced parsley, salt and pepper.

  2. 3

    Assemble

    In a large serving bowl, combine the cooked bulgur, drained and rinsed chickpeas, halved cherry tomatoes, chopped cucumber and sliced green onions. Drizzle with the dressing and toss until everything is evenly coated. Sprinkle the crumbled feta and toasted pine nuts over the top before serving.

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Mediterranean Bulgur Salad

Created by: CleanPlateClub

Prep Time: 15m
Cook Time: 20m
Servings: 9

Ingredients

  • 3 cup vegetable broth
  • 1 1/2 cup bulgur
  • 6 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 15 oz chickpeas
  • 2 cup cherry tomatoes
  • 1 cup cucumber
  • 8 green onions
  • 4 oz feta cheese
  • 1/2 cup pine nuts

Instructions

  1. Cook the bulgurIn a large saucepan, bring the vegetable broth and bulgur to a boil over high heat. Reduce the heat, cover, and simmer for about 20 minutes, until the grain is tender and most of the broth has been absorbed. Take it off the heat, uncover, and let it stand until the rest of the broth soaks in.
  2. Whisk the dressingIn a small bowl, whisk together the olive oil, lemon juice, minced parsley, salt and pepper.
  3. AssembleIn a large serving bowl, combine the cooked bulgur, drained and rinsed chickpeas, halved cherry tomatoes, chopped cucumber and sliced green onions. Drizzle with the dressing and toss until everything is evenly coated. Sprinkle the crumbled feta and toasted pine nuts over the top before serving.

Notes & Tips

This is the kind of thing I make on a Sunday and eat all week. The bulgur and chickpeas together actually keep you full, so it eats like a real meal and not a side salad. Toast the pine nuts in a dry pan for a minute or two first, it makes a bigger difference than you'd think. If it tastes a little dry the next day, just whisk up a bit more lemon and oil and toss it through.