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Bulgur and Chickpea Salad


This is a refreshing and filling salad that includes greens, bulgur, and chickpeas

Salads are simple sides or can become main meals, especially when the temperatures begin to rise outside. This is a perfect salad for outdoor dining or to take on picnics.

Bulgur is an easy to cook grain that will add volume to many foods, including soups and salads. It's also a vegetarian delight for chili and pilafs. Make a larger batch ahead of time, fluff it up, and leave it for lunch or dinner the next day.

Bulgur and Chickpea Salad
(about 4 servings)

2-1/2 cups cooked bulgur
3 cups chopped tomatoes (3 large tomatoes)
1 can chickpeas (19-oz can), drained and rinsed
¼ purple onion, finely chopped
4 cups loosely packed lettuce (any type or use a mix of greens)
1/3 cup crumbled feta cheese
½ cup pine nuts, toasted
2 medium cucumbers, chopped
Dressing of choice
Pepper to taste

Prepare bulgur in 2 cups broth (or according to package directions). Boil, cover, lower heat, and simmer for 15 minutes. Fluff to separate the grains.

Combine tomatoes, chickpeas, onion, and cucumbers in a large bowl. Refrigerate for about 1 hour. Remove for serving. Add feta and pine nuts and toss lightly.

Use individual plates with a bed of lettuce or other greens. Top with salad mix and favorite dressing. Salt and pepper to taste.

 

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