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

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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