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

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

Ingredients

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