Bulgar Wheat Chickpea And Feta Salad Recipes

BULGUR SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat; add bulgur and salt and stir to blend.
• Cover and let stand until bulgur is just tender, about 20 minutes.
• Drain well, pressing to extract excess water.
• Transfer bulgur to large bowl; cool.
• Mix in remaining ingredients.
• Season with salt and pepper and serve.

CHICKPEA, FETA AND BULGUR WHEAT SALAD

Steps:

• Place the bulgur wheat and boiling water in a pan, place the pan on a high heat and bring back to the boil. Clamp a lid on and turn the heat off completely (move off the burner if you are on electric) and leave for 10 minutes, until the bulgur wheat has absorbed all the water and tastes cooked, but is still a bit nutty in texture. It shouldn't be mushy. (The back of the packet often suggests cooking bulgur wheat for far too long, resulting in a mushy mess!)
• Meanwhile, prepare the rest of the ingredients for the salad and put them in a large bowl.
• When the bulgur wheat is ready, place in a sieve and rinse under cold water until it is cold. Ensure the bulgur wheat is well drained, then tip it into the bowl with the rest of the salad ingredients and stir to combine.
• Add 4 tablespoons of olive oil to the bowl along with the juice of 1 lemon and a good grinding of salt and pepper. Stir thoroughly to combine.
• If you have time, put the salad into the fridge (covered) for an hour to allow the flavours to develop. (If you don't have the time, don't worry - it's not essential!)
• Serve with warm pittas - I find the easiest way to warm pittas is to toast them. You can even toast pittas from frozen!

BULGAR WHEAT, CHICKPEA AND FETA SALAD

Steps:

• Rinse the bulgar wheat in cold water. Put in a bowl and cover with hot water. Cover with a cloth and leave for 20 minutes. Drain the bulgar wheat and squeeze out the excess liquid. Stir in the chopped parsley and onion. Cut the lemon in half and squeeze one half over the bulgar wheat, discarding any pips. Cut the other half into wedges and set aside.
• Fold the remaining ingredients into the bulgar wheat. Serve with the lemon wedges and a few whole parsley leaves to garnish. You can serve some extra lemon wedges, kalamata olives and rocket leaves on the side

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

Steps:

• In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
• Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
• In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
• Add the chickpeas, olives and cheese, tossing well to combine.
• Season with additional salt and pepper if necessary.
• Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL

Steps:

• In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
• Stir remaining ingredients, except parsley and basil into the bulgur.
• Sprinkle with the fresh parsley and basil.
• NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.