Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint

Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint
Photo by Scott Phillips


  • 1-½ cups medium bulgur
  • Kosher salt
  • 3 Tbs. chopped fresh flat-leaf parsley
  • ¼ cup extra-virgin olive oil
  • Juice from ½ lemon (about 2 Tbs.); more to taste
  • 1 small cucumber, peeled, seeded, and chopped into small dice
  • Freshly ground black pepper
  • + 6 more ingredients
    • 1-½ cups canned chickpeas, rinsed and drained
    • 1 lemon, sliced into wedges
    • ½ cup finely sliced sun-dried tomatoes (if not oil-packed, rehydrate)
    • 3 Tbs. chopped fresh mint
    • ½ tsp. ground cumin
    • 6 oz. feta, coarsely crumbled

In a small pan, bring 3 cups salted water to a boil. Put the bulgur in a medium heatproof bowl and pour the boiling water over the bulgur. When the water is absorbed and the bulgur is al dente (after about 15 minutes), drain the bulgur and let it rest for 10 to 20 minutes. Fluff it with a fork an...

View full recipe at Fine Cooking


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