Chickpea Feta Bulgur Salad Recipes

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

CHICKPEA & FETA BULGUR SALAD

Steps:

• Bring the water to a boil in a medium saucepan over high heat. Add the bulgur, reduce the heat to medium-low, cover and simmer 12 minutes or until most of the water has been absorbed. Meanwhile, combine the remaining ingredients, except the cheese in a large bowl. Drain the bulgur in a fine mesh sieve and run under cold water to cool quickly. Shake off excess liquid and add to the cucumber mixture. Stir until well blended. Add the cheese and stir until just blended. Let stand 10 minutes to absorb flavours. Tips It's important to use a fine mesh sieve. Otherwise the bulgur will slip through the larger holes of the colander or strainer. Reprinted with permission from the Pure Prairie Eating Plan.

BULGUR-AND-CHICKPEA SALAD

Steps:

• In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

BULGAR WHEAT, CHICKPEA AND FETA SALAD

Steps:

• Rinse the bulgar wheat in cold water. Put in a bowl and cover with hot water. Cover with a cloth and leave for 20 minutes. Drain the bulgar wheat and squeeze out the excess liquid. Stir in the chopped parsley and onion. Cut the lemon in half and squeeze one half over the bulgar wheat, discarding any pips. Cut the other half into wedges and set aside.
• Fold the remaining ingredients into the bulgar wheat. Serve with the lemon wedges and a few whole parsley leaves to garnish. You can serve some extra lemon wedges, kalamata olives and rocket leaves on the side

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
• Stir remaining ingredients, except parsley and basil into the bulgur.
• Sprinkle with the fresh parsley and basil.
• NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

Steps:

• In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
• Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
• In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
• Add the chickpeas, olives and cheese, tossing well to combine.
• Season with additional salt and pepper if necessary.
• Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

BULGUR SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat; add bulgur and salt and stir to blend.
• Cover and let stand until bulgur is just tender, about 20 minutes.
• Drain well, pressing to extract excess water.
• Transfer bulgur to large bowl; cool.
• Mix in remaining ingredients.
• Season with salt and pepper and serve.

SPICED BULGUR, CHICKPEA & SQUASH SALAD

Steps:

• Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
• Meanwhile put the bulgur wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
• Let the bulgur wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach - the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.