Greek-Style Bulgur Salad With Chickpeas, Feta and Olives
- Ready In:
- 45mins
- Ingredients:
- 13
- Yields:
-
4 main-dish servings
- Serves:
- 4
ingredients
- 3⁄4 cup low sodium vegetable broth or 3/4 cup water
- 2 tablespoons low sodium vegetable broth or 2 tablespoons water
- 2 tablespoons lemon juice
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon garlic powder
- 1 cup Bulgar wheat (fine grain, fancy)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1⁄2 teaspoon dried oregano
- salt and pepper, to taste
- 1 (15 ounce) can chickpeas, rinsed and drained
- 12 kalamata olives, pitted
- 1⁄2 - 3⁄4 cup feta cheese, crumbled (2-3 ounces)
directions
- In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
- Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
- In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
- Add the chickpeas, olives and cheese, tossing well to combine.
- Season with additional salt and pepper if necessary.
- Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.
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