Bulgur, chickpea and feta salad

2
Difficulty:Easy
20 MINUTES
vegetarian

This salad makes a delicious dish on its own or can be served as part of a meal with grilled vegetables such as aubergine, courgette and butternut squash. You can also add fresh or canned fish such as mackerel, sardines or tuna, or grilled chicken for a non-vegetarian version.

Ideal for:

Lunch

Contains:

What you will need:

100 g bulgar wheat
100 g chickpeas
1/2 a red onion, finely chopped
4 cherry or baby plum tomatoes
50 g feta cheese
1 tablespoon fresh coriander
1 tablespoon fresh parsley
For the dressing
1/2 tablespoon lemon juice
1 tablespoon olive oil
1/2 garlic clove, minced
Salt and pepper

Method:

1. Prepare the bulgur wheat

Put in a bowl and cover with boiling water. Leave to stand for 10 min or until all the water has been absorbed

2. Prepare the other ingredients

Peel and finely chop the red onion
Wash and chop the tomatoes
Wash and finely chop the herbs
Chop the feta cheese into cubes
Rinse and drain the chickpeas

3. Make the dressing

Combine the ingredients in a bowl and whisk together

4. Combine and serve

In a large bowl, mix the bulgur wheat, chickpeas, vegetables, herbs and dressing
Add the cheese and serve

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