Lemon Garbanzo Salad with Feta

Becky Luigart-Stayner; Cindy Barr

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.

Yield: 1 serving (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 31%
  • Fat: 13.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 7.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 12.3g
  • Carbohydrate: 58.9g
  • Fiber: 13g
  • Cholesterol: 13mg
  • Iron: 2.6mg
  • Sodium: 713mg
  • Calcium: 129mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Garbanzo Salad with Feta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy