Bulgur Wheat Salad -

Bulgur Wheat Salad

A refreshing whole grain salad that is filled with flavor.

Course Salad

Cuisine American

Keyword Bulgur wheat Salad

Prep Time 15

Total Time 15

Servings People

Calories 203kcal

Author Anne

Ingredients

1/4 cup uncooked bulgur wheat
1/2 cup chopped cucumbers about 2 medium cucumbers
1/4 cup chopped pistachios unsalted
1/4 cup chopped parsley
1/4 cup chopped mint
1/4 cup minced onion
3/4 cup chickpeas canned or cooked
1/2 cup feta cheese crumbles
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic chopped

Instructions

Prepare the ingredients: Cook 1/4 cup uncooked bulgur wheat according to the package instructions. Drain the excess water and set aside to cool. cut a small onion into 1/4 cup minced onion, chop approximately 2 cucumbers into 1/2 cup chopped cucumbers and chop the herbs into 1/4 cup chopped parsley, 1/4 cup chopped mint. Drain and rinse 3/4 cup chickpeas and roughly chop 1/4 cup chopped pistachios. Combine the dressing ingredients (1 tablespoon lemon juice, 1 tablespoon olive oil, 1 clove garlic)
Place all of the salad ingredients (bulgur wheat, onion, cucumber, herbs, chickpeas,pistachios and 1/2 cup feta cheese crumbles into a large bowl. Toss to combine the ingredients.
Add the salad dressing stir the ingredients together to mix in the dressing. Serve or chill if not serving immediately

Notes

Substitutions:

Bulgur wheat - 1 c.up cooked quinoa or 1 cup brown rice.

Cucumbers - use an equal amount of diced raw zucchini.

Feta cheese - An equal amount of goat cheese or mozzarella balls.

Chickpeas - An equal amount of white beans.

Fresh Herbs - Any blend of fresh herbs will work in this salad. Dried herbs are not recommended.

Store leftover salad in the refrigerator for up to 3 days in an airtight container. Give it a toss before serving; add a little dressing or olive oil if the salad is dry.

Nutrition