Bulgur Salad with Feta

Recipe from Oxmoor House

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Recipe Time

Prep Time:
Stand: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 6.3g
  • Saturated fat: 1.8g
  • Protein: 10.2g
  • Carbohydrate: 36.1g
  • Cholesterol: 7mg
  • Iron: 3.0mg
  • Sodium: 481mg
  • Calories from fat: 24%
  • Fiber: 9.4g
  • Calcium: 97mg


  • 2/3 cup uncooked bulgur
  • 2/3 cup boiling water
  • 2 cups grape tomatoes, halved
  • 1 (15-ounce) can garbanzo beans, drained
  • 2/3 cup chopped seeded cucumber
  • 1/2 cup chopped celery
  • 1/3 cup chopped red onion
  • 1/4 cup finely chopped fresh parsley
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup (1.3 ounces) crumbled feta cheese


  1. Combine bulgur and water in a large bowl. Cover and let stand 20 minutes or until bulgur is softened.
  2. While bulgur stands, combine tomato and next 9 ingredients. Add to bulgur, stirring gently. Add cheese, and toss well.
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