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Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes
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
* 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.
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