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

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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


  • 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


  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.
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