Bulgur Salad in a Jar with Chickpeas and Feta

A colorful bulgur salad with chickpeas, bell pepper and feta that gets better as it sits in the jar and makes a good packed lunch even when cold. The dressing goes at the bottom so the ingredients don't get soggy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 120 g fine bulgur
• 240 ml water
• 1 can canned chickpeas, drained
• 0.5 pc cucumber
• 1 pc red bell pepper
• 150 g cherry tomatoes
• 80 g feta
• 60 g arugula
• 1 pc lemon, juice
• 3 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 0.5 bunch parsley
• salt
• pepper

Method

1. Bring the bulgur to a boil in a pot with the water and a pinch of salt, cover and let it swell over low heat for about 10 minutes, then let it cool.
2. Whisk the lemon juice, olive oil, mustard, honey, salt and pepper in a bowl to make a dressing.
3. Cut the cucumber and bell pepper into small cubes, halve the cherry tomatoes and finely chop the parsley.
4. Cut the feta into cubes and rinse and drain the chickpeas.
5. Pour the dressing into two jars first, then layer in the chickpeas, bell pepper, cucumber and tomatoes.
6. Mix the cooled bulgur with the parsley and add it as the next layer in the jars.
7. Finally, add the feta and arugula on top of the bulgur, seal the jars and refrigerate.
8. To eat, shake the jars or empty them into a bowl and mix well.