Bulgur Tabbouleh with Chickpeas, Feta and Mint
A fresh bulgur salad with chickpeas, cucumber, tomato and plenty of mint, made entirely without the stove. With feta and lemon it becomes a filling summer meal that can be enjoyed lukewarm or cold.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 250 g coarse bulgur
- 400 ml boiling water
- 1 can chickpeas (drained weight approx. 240 g)
- 500 g tomatoes
- 1 pc cucumber
- 1 pc red bell pepper
- 3 pc spring onions
- 1 bunch bunch flat-leaf parsley
- 1 bunch bunch fresh mint
- 2 pc lemons (juice)
- 5 tbsp olive oil
- 1 pc garlic clove
- 150 g feta
- salt
- pepper
Method
- Pour the boiling water over the bulgur in a large bowl, cover with a plate and let it soak for 15 minutes, until it is soft and has absorbed the water.
- Rinse the chickpeas in a sieve and let them drain. Cut the tomatoes and cucumber into small cubes, remove the seeds from the pepper and dice it as well, and slice the spring onions into fine rings.
- Wash the parsley and mint, shake dry and finely chop the leaves. Finely grate or press the garlic clove.
- For the dressing, whisk together the lemon juice, olive oil, garlic, salt and pepper in a small bowl.
- Fluff the cooled bulgur with a fork. Fold in the vegetables, chickpeas and herbs and toss with the dressing.
- Crumble the feta and sprinkle it over the salad just before serving. Season with salt and pepper and serve immediately, or chill until ready to eat.