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

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


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