Bulgur Salad

★★☆☆☆
Prep: 20 mins (est.) Cook: 15 mins (est.) Serves: 6-8

Ingredients

  • 2 cups bulgur, uncooked (473 ml)
  • 4 cups water (946 ml)
  • 1/2 small red onion, finely diced
  • 1 cup fresh parsley, finely chopped (237 ml)
  • 2/3 cup fresh mint, finely chopped (158 ml)
  • 1/2 cup fresh dill, finely chopped (118 ml)
  • 3/4 cup shelled pistachios (177 ml)
  • 1 large English cucumber, diced
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1 block vegan feta cheese, crumbled or chopped (optional)
  • 2-3 large lemons, juiced
  • Salt and black pepper, to taste

Instructions

  1. Cook the bulgur: Combine bulgur, water, and a pinch of salt in a pot. Bring to a boil. Reduce heat, cover, and simmer until the bulgur is tender, 12-15 minutes. Fluff with a fork and transfer to a large bowl. Let cool. \n2. Add red onion, parsley, mint, dill, pistachios, cucumber, chickpeas, vegan feta (if using), lemon juice, salt, and pepper to the cooled bulgur. Toss to combine.
Wine Pairing: Light White (Sauvignon Blanc) — Sauvignon Blanc
· Family
Gluten-Free, Healthy, Salad, Vegan