GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES
From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.
Provided by emcmonnies
Categories Grains
Time 45m
Yield 4 main-dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
- Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
- In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
- Add the chickpeas, olives and cheese, tossing well to combine.
- Season with additional salt and pepper if necessary.
- Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.
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Willem Blignout
[email protected]This salad is a great way to use up leftover chickpeas. It's also a good way to get your kids to eat their vegetables.
Adee Bro
[email protected]I'm not a huge fan of bulgur, but I really enjoyed this salad. The chickpeas and feta add a lot of flavor and texture.
Saleem Oad
[email protected]This salad is a great base recipe. I like to add different vegetables and herbs to it, depending on what I have on hand.
Makaylababyyy10
[email protected]I followed the recipe exactly, but my salad turned out too salty. I think I'll use less feta next time.
Shahyar Kh
[email protected]This salad is a bit bland for my taste. I would add some more lemon juice or vinegar to brighten it up.
Macy McDonald
[email protected]I've never made bulgur before, but this recipe was so easy to follow. The salad turned out great!
Atiq Ullah
[email protected]This salad is a great way to get your veggies in. It's also a good source of protein and fiber.
Arslan Shabbir
[email protected]This salad is so easy to make and it's always a hit. I love the combination of flavors and textures.
BENJAMIN ATSU AZAH
[email protected]I made this salad for a picnic and it was perfect. It's light and refreshing, but still filling.
Omaid Omaid
[email protected]This salad is a great way to use up leftover bulgur. I love the addition of the chickpeas and feta.
MD Mahibul Haque Rahul
[email protected]I've made this salad several times now and it's always a crowd-pleaser. It's so easy to make and the leftovers are just as good the next day.
Ali Xial
[email protected]This salad was a hit at my last party! Everyone loved the unique flavor combination of the bulgur, chickpeas, feta, and olives. I will definitely be making this again.