Bulgur Salad
★★☆☆☆
Ingredients
- 2 cups bulgur, uncooked480 ml bulgur, uncooked
- 4 cups water960 ml water
- 1/2 small red onion, finely diced1/2 small red onion, finely diced
- 1 cup fresh parsley, finely chopped240 ml fresh parsley, finely chopped
- 2/3 cup fresh mint, finely chopped160 ml fresh mint, finely chopped
- 1/2 cup fresh dill, finely chopped120 ml fresh dill, finely chopped
- 3/4 cup shelled pistachios180 ml shelled pistachios
- 1 large English cucumber, diced1 large English cucumber, diced
- 2 (15-ounce) cans chickpeas, drained and rinsed2 (15-ounce) cans chickpeas, drained and rinsed
- 1 block vegan feta cheese, crumbled or chopped (optional)1 block vegan feta cheese, crumbled or chopped (optional)
- 2-3 large lemons, juiced2-3 large lemons, juiced
- Salt and black pepper, to tasteSalt 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