What could be better than a light, fresh, fiber filled, healthy salad? At first you might be a little hesitant to try this recipe, but it’s really great for dinner parties, picnics, etc. It’s a fresh summer meal that can even be made in the winter when you need a burst of sunshine to help out your diet haha. You can toss in some chicken or lamb, mix and match the herbs you like best, or even add some spice! It’s similar to a traditional tabouli, but I add extra veggies and chickpeas (garbanzo beans) to add a nice texture and protein. Try it out! You’ll be pleasantly surprised that food this good can be good for you!
1 cup bulgur
2 cups water
Pinch of salt
2 cloves garlic
¾ cup cherry tomatoes
½ of a cucumber
⅓ cup carrot (grated)
⅓ cup parsley
⅓ cup basil (≈7 leaves)
¼ – ½ cup feta cheese
1 can chickpeas
2 tablespoons vinaigrette
Salt and pepper to taste
In a large saucepan, bring the water to a boil. Toss in a pinch of salt. Add the bulgur, cover, and cook for 15-20 minutes, or until the wheat is cooked. You can also allow the bulgur to soak in warm water for an hour, then drain. Allow to cool.
Mince the garlic and quarter the cherry tomatoes. Add to a large mixing bowl.
Dice half of a cucumber and grate the carrots before adding to the mixing bowl.
Chop the parsley (fine or rough chop) and add to the mixture. Tear the basil leaves (I like to tear them so they don’t become bruised).
Add in the feta and drained chickpeas.
Add the cooled bulgur wheat, and mix so everything is combined. Add a big pinch of sea salt and freshly ground black pepper.
Drizzle in the vinaigrette (I use 1-2 teaspoons champagne vinegar mixed with extra virgin olive oil, garlic powder, and a sprinkle of parmesan cheese…but any vinaigrette works great).
Toss so everything is combined. Cover with plastic wrap and put into the refrigerator for an hour or two so the flavors can blend.
Serve and enjoy!
