Bulgur Salad With Garbanzo Beans, Feta, And Plum Tomatoes

By á-170456

Ingredients

• 2 cups water
• 1 cup bulgur see * Note
• 1 teaspoon salt
• 15 1/2 ounces canned garbanzo beans (chickpeas) rinsed, drained
• 1 cup diced plum tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped green onions
• 1/3 cup chopped fresh mint
• 1/3 cup chopped fresh Italian parsley
• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 2 teaspoons grated lemon peel
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

* Note: Also called cracked wheat; available at natural foods stores and supermarkets.

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.

This recipe yields 4 main-course servings.

Per serving: calories, 313; total fat, 11 g; saturated fat, 4 g; cholesterol, 17 mg.