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.
Lemon Garbanzo Salad with Feta
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.
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- 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
- 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
- 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.
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