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.

Maureen Callahan
Recipe by Cooking Light July 2004

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Becky Luigart-Stayner; Cindy Barr

Recipe Summary

Yield:
1 serving (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

390 calories; calories from fat 31%; fat 13.6g; saturated fat 3.5g; mono fat 7.6g; poly fat 1.5g; protein 12.3g; carbohydrates 58.9g; fiber 13g; cholesterol 13mg; iron 2.6mg; sodium 713mg; calcium 129mg.