Bulgur Salad with Chickpeas, Feta, and Mint

By GadgetGirl

Ingredients

• 1 1/2 cups water
• 1 cup bulgur
• 1 teaspoon salt
• 2 tablespoons olive oil
• 8 cloves garlic, thinly sliced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon finely shredded lime peel
• 3 tablespoons lime juice
• 1 teaspoon cracked black pepper
• 3 cups shredded purchased roasted chicken
• 1 15 ounce can can chickpeas or cannellini beans (white kidney beans), rinsed and drained
• 1 cup chopped orange, red and/or yellow sweet pepper
• 4 ounces feta cheese, cubed (about 1 cup)
• 1 cup coarsely chopped fresh flat-leaf Italian parsley
• 1 cup coarsely chopped fresh mint

Details

Servings 6
Preparation time 10mins
Cooking time 55mins
Adapted from BH&G.com

Preparation

Step 1

In a medium saucepan bring water to boiling. Add bulgur and 1/2 tsp. of the salt. Return to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat; let stand 10 minutes or until water is absorbed and bulgur is tender. Transfer to a large bowl.
In a small saucepan heat 2 Tbsp. olive oil over high heat. Add garlic; reduce heat to medium high. Cook and stir until garlic starts to turn golden around the edges. Remove from heat. Stir garlic and oil into bulgur mixture.
For dressing, in a screw-top jar combine red wine vinegar, 1/4 cup olive oil, lime peel, lime juice, remaining 1/2 tsp. salt, and pepper. Cover and shake well. Stir dressing into bulgur mixture. Add chicken, cannellini beans, sweet pepper, feta cheese, 3/4 cup of the parsley, and 3/4 cup of the mint to bulgur mixture; toss to mix well. To serve, top with remaining parsley and mint.

Substitute 2 1/2 cups cooked brown rice or quinoa for the cooked bulgur. Omit step 1; begin with step 2.

Nutrition Facts
Per serving: 467 kcal cal., 24 g fat (6 g sat. fat, 3 g polyunsaturated fat, 13 g monounsatured fat), 79 mg chol., 826 mg sodium, 33 g carb., 9 g fiber, 2 g sugar, 31 g pro.