Loaded Lemony Greek Salad with Bulgur, Chickpeas, and Feta Cheese
This light and refreshing lemony greek salad is loaded with whole grains, chickpeas, and lots of veggies, all with a sprinkle of feta on top!
Yield: 4-6 servings
  • 1.5 cups bulgur
  • 3 cups water
  • 1 pint grape tomatoes, halved
  • 3 mini seedless cucumbers, diced
  • ½ lb chopped roasted red peppers
  • 1 (15 oz) can black olives, drained and sliced
  • 5 oz feta, crumbled
  • ½ red onion, diced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • juice of 2 lemons
  • ¼ cup olive oil
  • salt and black pepper, to taste
  1. Combine the bulgur, water, and a pinch of salt in a medium saucepan. Bring to a boil. Once boiling, cover and reduce heat to a simmer. Allow to cook for 12-15 minutes or until water has evaporated and bulgur is fluffy. Remove from the heat and let sit for 5 minutes, then fluff with a fork.
  2. In a large bowl, combine the cooked bulgur, tomatoes, cucumber, red peppers, olives, feta, red onion, and chickpeas. Toss with the lemon juice and olive oil. Season to taste with salt and black pepper. Serve warm or at room temperature.
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/01/loaded-lemony-greek-salad-with-bulgur-chickpeas-and-feta-cheese.html