A fresh and flavorful combination of bulgur wheat, chickpeas, cucumbers, feta, herbs, and pistachios tossed with a lemon and olive oil dressing. This light yet filling salad is perfect as a meal or side dish.
Ingredients
- 3 1/2 cups cooked bulgur wheat (from 1 cup uncooked red bulgur)
- 2 cups mini cucumbers, quartered and sliced
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh mint, chopped
- 1/3 cup red onion, chopped and soaked in water, then drained
- 1/2 cup pistachios, coarsely chopped
- 2 cups chickpeas, drained
- Juice of 1 lemon (about 3 tablespoons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crumbled feta cheese, plus extra for garnish
Instructions
- Cook the Bulgur Wheat:
Cook the bulgur according to package instructions. Spread on a platter to cool, then fluff with a fork. - Prepare the Onion:
Place the chopped red onion in cool water to reduce sharpness. Let sit for 10 minutes, then drain. - Mix the Salad:
In a large bowl, combine the cooled bulgur wheat, cucumbers, parsley, mint, drained onion, pistachios, and chickpeas. - Add the Dressing and Cheese:
Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper. Toss everything together, then fold in the feta cheese. - Serve and Enjoy:
Serve immediately, garnished with additional feta if desired. This salad can also be chilled and served later.
Notes
- Customizable: Swap bulgur for quinoa, farro, or couscous. Add veggies like bell peppers or cherry tomatoes. Try walnuts or almonds instead of pistachios.
- Make-Ahead Tip: Prep all components and store them separately. Toss together just before serving to keep the flavors fresh.
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