By Nathan Haskins
Rinse the bulgur under cold water and drain. In a medium saucepan, bring 140 ml of water to a boil. Add the bulgur, cover, and reduce the heat to low. Cook for about 12-15 minutes or until it's tender and the water is absorbed. Remove from the heat and let it sit, covered, for an additional 5 minutes.
While the bulgur is cooking, rinse the canned chickpeas under cold water and drain well. Set aside.
Dice the cucumber and tomato into small cubes. Finely chop the red onion. Slice the olives into rings if not already sliced.
In a large mixing bowl, combine the cooked bulgur, chickpeas, cucumber, tomato, red onion, and olives.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the bulgur and vegetable mixture. Gently toss until everything is well combined and coated with the dressing.
Crumble the feta cheese over the top of the grain bowl before serving.
Serve fresh or chilled. This grain bowl can be stored in the refrigerator for up to 2 days.
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This Mediterranean Vegetarian Salad Main Course recipe is ready in 25 minutes and features Bulgur, Canned chickpeas, Cucumber and other delicious ingredients. Contains 430 calories total.
Rinse the bulgur under cold water and drain. In a medium saucepan, bring 140 ml of water to a boil. Add the bulgur, cover, and reduce the heat to low. Cook for about 12-15 minutes or until it's tender and the water is absorbed. Remove from the heat and let it sit, covered, for an additional 5 minutes.
While the bulgur is cooking, rinse the canned chickpeas under cold water and drain well. Set aside.
Dice the cucumber and tomato into small cubes. Finely chop the red onion. Slice the olives into rings if not already sliced.
In a large mixing bowl, combine the cooked bulgur, chickpeas, cucumber, tomato, red onion, and olives.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
Pour the dressing over the bulgur and vegetable mixture. Gently toss until everything is well combined and coated with the dressing.
Crumble the feta cheese over the top of the grain bowl before serving.
Serve fresh or chilled. This grain bowl can be stored in the refrigerator for up to 2 days.
Calories per Serving: 430
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