Ingredients for Bulgur Salad With Chickpeas Feta And Basil
- Cracked Bulgur Wheat
- 1 vegetable bouillon cube (or 1 teaspoon bouillon powder)
- Olive Oil
- Garlic Powder
- Vinaigrette Dressing
- Cooked Chicken
- 1 (15-ounce) can chickpeas (drained and rinsed)
- Bell Pepper
- Feta Cheese
- Fresh Parsley
- Fresh Basil
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How to Make Bulgur Salad With Chickpeas Feta And Basil
- In a medium saucepan, bring 1 1/2 cups of water to a boil.
- Stir in 1 cup bulgur and 1 vegetable bouillon cube (or 1 teaspoon bouillon powder).
- Return to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Remove from heat and let stand, covered, for 10 minutes, or until all water is absorbed.
- Fluff the cooked bulgur with a fork and transfer to a large bowl to cool.
- While the bulgur cools, prepare the vinaigrette: In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon whole grain mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1 (15-ounce) can chickpeas (drained and rinsed), 4 ounces feta cheese (crumbled), and the vinaigrette to the cooled bulgur. Gently toss to combine.
- Stir in 1/4 cup chopped fresh basil and 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley).
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
9g
Fat
39g
Carbs
6g
