Mediterranean Bulgur Herb Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 cup uncooked bulgur or quinoa
02 -
1 15-ounce can chickpeas, drained and rinsed
03 -
½ English cucumber, chopped
04 -
1/4 cup red onion, diced
→ Fresh Herbs
05 -
1/2 cup fresh parsley, chopped
06 -
1/2 cup fresh mint leaves, chopped
07 -
¼ cup fresh dill, chopped
→ Toppings
08 -
1/3 cup feta cheese crumbles
09 -
1/3 cup whole shelled pistachios, roasted
10 -
Salt and freshly ground black pepper, to taste
→ Dressing
11 -
1/4 cup extra virgin olive oil
12 -
1 large lemon, zest and juice
13 -
1/4 teaspoon ground cumin
14 -
1 clove garlic, minced
# Instructions:
01 -
Combine bulgur and 500ml boiling water in a medium bowl. Set aside for 30-60 minutes, until water has been absorbed and bulgur is tender. Alternatively, cook quinoa according to package instructions.
02 -
Whisk together olive oil, lemon zest, lemon juice, ground cumin, and minced garlic in a small bowl until well combined.
03 -
Once the bulgur or quinoa has cooled, pour dressing over it and stir to combine. Add chickpeas, cucumber, red onion, parsley, mint, dill and pistachios. Mix thoroughly to distribute all ingredients evenly.
04 -
Top with feta cheese crumbles and season with salt and pepper to taste. Serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for 2-3 days.
# Notes:
01 -
This Mediterranean-inspired salad can be prepared ahead of time and improves in flavor as it sits.
02 -
For a vegan option, omit the feta cheese or substitute with a plant-based alternative.