Ingredients
Scale
- 1 cup cooked bulgur wheat
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 large cucumber, finely diced
- 1/2 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1/4 cup shelled pistachios, chopped
- 3 tablespoons extra virgin olive oil
Instructions
- Step 1: If the bulgur is not pre-cooked, prepare it according to package directions, then allow it to cool completely before using.
- Step 2: In a large serving bowl, combine the cooked bulgur wheat, rinsed chickpeas, and finely diced cucumber.
- Step 3: Add the fresh herbs—the chopped parsley and mint—along with the chopped pistachios to the bowl.
- Step 4: In a small separate bowl, whisk together the olive oil and 2 tablespoons of fresh lemon juice, adding salt and pepper to taste, creating a simple vinaigrette.
- Step 5: Pour the dressing over the salad mixture and toss everything thoroughly until all ingredients are evenly coated. Fold in the crumbled feta cheese just before serving.
Notes
- This salad is best enjoyed the day it is made; if storing leftovers, keep them airtight for no more than 48 hours as the cucumber will release moisture and soften the bulgur.
- Since this is a fresh, bright salad, ensure all components—especially the cooked bulgur—are thoroughly chilled before combining for the best texture and crispness.
- Serve this vibrant salad as a satisfying main course, or pair it as a protein-packed side dish alongside grilled lamb or halloumi cheese.
- For maximum freshness and flavor, chop the mint and parsley right before you need them, as oxidation quickly dulls their bright color and aromatic oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American