Directions
Directions
- Cook the bulgur / quinoa according to package directions. Let it cool completely.
- In a large bowl, combine the cooled bulgur, chickpeas, cucumber, red onion, parsley, mint, feta, and pistachios.
- In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Refrigerate for 20–30 minutes to allow the flavors to blend before serving.
- Garnish with extra feta, chopped herbs, and pistachios if desired.
Tips
Keeps well in the refrigerator for up to 4 days, making it perfect for meal prep.
Add grilled chicken, shrimp, or salmon for even more protein.
For a gluten-free version, substitute cooked quinoa for the bulgur.
Ingredients
Ingredients
- 1 Cup Bulgar (or Quinoa) - Cooked
- 1 Can Chickpea - Drained and Rinsed
- 1 Cucumber - Diced
- 1/2 Small Red Onion - Diced
- 1/2 Cup Parsley - Chopped
- 1/4 Cup Mint - Chopped
- 1/3 Cup Feta Cheese - Crumbled
- 1/4 Cup Pistachios - Chopped
- 3 Tbsp Olive Oil
- 2 Tbsp Lemon Juice - Fresh Squeezed
- 1 Tsp Lemon Zest
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