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Lemon Garbanzo Salad with Feta

Becky Luigart-Stayner; Cindy Barr
Yield 1 serving (serving size: 1 1/2 cups)
Bulgur (steamed, dried, and crushed wheat kernels) can be quickly hydrated in boiling water. Combine it with canned beans and feta cheese for a nutritious vegetarian salad. This makes one serving, but it is easily doubled and is even better the next day.

Ingredients

  • 1/2 cup boiling water
  • 1/3 cup uncooked bulgur
  • 1 1/2 tablespoons fresh lemon juice, divided
  • 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

Nutrition Information

  • calories 390
  • caloriesfromfat 31 %
  • fat 13.6 g
  • satfat 3.5 g
  • monofat 7.6 g
  • polyfat 1.5 g
  • protein 12.3 g
  • carbohydrate 58.9 g
  • fiber 13 g
  • cholesterol 13 mg
  • iron 2.6 mg
  • sodium 713 mg
  • calcium 129 mg

How to Make It

  1. 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.

  2. 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.