Mediterranean Bulgar Salad

By bakers_delight85

Ingredients

• 3 cups vegetable broth
• 1-1/2 cups uncooked bulgur
• 6 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 2 Tbsp. minced fresh parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups halved cherry tomatoes
• 1 cup chopped cucumber
• 8 green onions, sliced
• 1 package (4 ounces) crumbled feta cheese
• 1/2 cup pine nuts, toasted

Details

Servings 9

Preparation

Step 1

In a large saucepan, bring the broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed.
In a jar with a tight-fitting lid, combine the oil, lemon juice, parsley, salt and pepper; shake well.
In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.