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Mediterranean Bulgur Salad

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Ingredients (serves 6)

  • 1½ cups uncooked bulgur, #2
  • 1½ cups boiling water
  • 6 tablespoons olive oil
  • Juice and zest of 1 lemon
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 10 ounces grape tomatoes, halved lengthwise
  • ½ English cucumber, diced
  • ¼ cup kalamata olives, sliced
  • 4 scallions, white and green parts, sliced
  • 6 ounces crumbled feta cheese
  • ½ cup toasted pine nuts
  • 2 tablespoons chopped parsley

Directions

  1. Place bulgur in a large bowl. In a large saucepan, bring about 3 cups water to a boil.
  2. Measure 1½ cups of boiling water, pour over bulgur and stir.
  3. Let stand at room temperature, stirring occasionally, until water is absorbed and bulgur is room temperature, 35-45 minutes.
  4. Whisk olive oil, lemon zest and juice, salt and pepper in a small bowl. Set aside.
  5. Add chickpeas, tomatoes, cucumber, olives, scallions, cheese, pine nuts and parsley to bulgur.
  6. Pour dressing over top and toss gently until thoroughly combined.
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