1/3 cup canned chickpeas (garbanzo beans), rinsed and drained
2 tablespoons chopped peeled cucumber
2 tablespoons chopped celery
2 tablespoons diced red onion
1 1/2 tablespoons crumbled feta cheese
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill
2 teaspoons extravirgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
I miss-read the ingredients and bought barley instead. I cooked barley and quinoa, let them chill overnight. I did everything else it called for. Tastes good, added a touch of roasted garlic oil to it. I think olives and tomatoes would be good as well.
Tried to get through one serving and succeeded, but have no interest in trying again! Too tart and texture of soaked but not cooked bulgur is totally unpleasant. On top of that WWers pt plus of 7pts definitely not worth it!
This was very good, and refreshing. I didn't realize at first that the recipe was only meant for one person, so while I tripled the rest of the ingredients, I only used the amount of bulgur called for in the original as that was all I had on hand. I'm glad it turned out that way though, because I thought the smaller amount of bulgur was in better proportion to the rest of the ingredients than the larger amount would have been.
I love this recipe. It is great even before chilling! I left out the celery, but other than that, made it exactly according to the recipe. I had an issue with the bulgur absorbing all of the water. I added the boiling water and left it to sit as directed. When I checked at 20 minutes, the bulgur was cooked but there was still quite a bit of water in the bottom of the bowl that had not been absorbed. I drained the water and used the bulgur anyway. Next time I make it, I'll use letter water. Either way, it was delicious!!
I was just looking for a recipe to use up some leftover chick peas, but this is really good; an interesting blend of flavors. I cooked the bulgur in vegetable broth and omitted the extra lemon juice from the soaking step to add flavor while saving my teeth, and I used zucchini instead of cucumber so the leftovers wouldn't become too watery. I also added some red bell pepper and used Vidalia onion instead of red. Made ahead, this would make for a good grab-n-go lunch, and is even delicious before chilling.
This is REALLY good. My bulgur wheat took a long time to absorb though - even when I added the boiling water (its instructions said to leave it for an hour) so maybe I didn't get the right kind. This makes enough for 2 small lunches or one huge one!
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