bulgur salad
Soups & Salads
Bulgur Salad
In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and green onions. Drizzle the mixture with the dressing, and toss the salad until everything is evenly coated. Before serving, sprinkle the salad with the crumbled feta and pine nuts.
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
Directions
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
- In a small bowl, whisk oil, lemon juice, parsley, salt and pepper.
- In a large serving bowl, combine bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
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