Lemon Garbanzo Salad with Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bulgur (steamed, dried, and crushed wheat kernels) can be quickly hydrated in boiling water. Combine it with canned beans and feta cheese for a nutritious vegetarian salad. This makes one serving, but it is easily doubled and is even better the next day. Ingredients:
1/2 cup boiling water |
1/3 cup uncooked bulgur |
1 1/2 tablespoons fresh lemon juice, divided |
1/3 cup canned chickpeas (garbanzo beans), rinsed and drained |
2 tablespoons chopped peeled cucumber |
2 tablespoons chopped celery |
2 tablespoons diced red onion |
1 1/2 tablespoons crumbled feta cheese |
1 1/2 teaspoons chopped fresh or 1/4 teaspoon dried dill |
2 teaspoons extravirgin olive oil |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine 1/2 cup boiling water, bulgur, and 1 tablespoon lemon juice in a medium bowl. Let mixture stand for 15 minutes. Add chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill; toss gently to combine.
2. Combine 1 1/2 teaspoons lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over bulgur mixture, and toss gently to coat. Cover and chill.
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