Bulgur Salad with Chickpeas, Feta and Lemon-Mint

A bulgur salad with chickpeas, feta and fresh herbs that soaks up the lemon and olive oil dressing overnight. It keeps in the fridge for several days and tastes good cold or slightly warmed.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 300 g coarse bulgur
• 600 ml water
• 1 pc cucumber
• 2 pc red bell pepper
• 250 g cherry tomatoes
• 1 pc red onion
• 1 can can chickpeas (drained, approx. 240 g)
• 200 g feta
• 1 bunch bunch flat-leaf parsley
• 1 bunch bunch mint
• 2 pc lemons (juice and zest)
• 5 tbsp olive oil
• 1 pc garlic clove
• 1 tsp cumin
• 1 tsp honey
• salt
• pepper

Method

1. Bring water with a pinch of salt to a boil in a pot, stir in the bulgur and let it swell over low heat for about 10 minutes, until the water has been absorbed.
2. Remove the bulgur from the heat, let it rest covered for 5 minutes, then fluff it with a fork and let it cool completely.
3. Remove the seeds from the bell pepper and cut into small cubes. Halve the cucumber, remove the seeds and also dice it. Quarter the cherry tomatoes and finely dice the onion.
4. Rinse the chickpeas and let them drain well. Finely chop the parsley and the mint.
5. For the dressing, whisk together the lemon juice with a teaspoon of zest, the olive oil, the honey, the cumin, the finely grated garlic clove, salt and pepper in a small bowl.
6. Mix the cooled bulgur with the vegetables, the chickpeas and the herbs in a large bowl and pour the dressing over it.
7. Crumble the feta and fold it in shortly before serving. Cover the salad and let it steep in the fridge for at least 2 hours, or better yet overnight.
8. Before serving, taste again and adjust with salt, pepper or a little lemon juice if needed.