Bulgur and Chickpea Salad

04 Sep

I love bulgur, garbanzos, and cheese. So this salad is awesome. So tasty and it keeps very well as leftovers.


  • 1 cup bulgur
  • 2 cups boiling water
  • 1 can (15.5 oz) garbanzo beans/chickpeas (rinsed and drained)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup roughly chopped fresh dill
  • 1/2 cup crumbled feta [I used crumbled goat cheese]
  • salt and pepper


  1. In large bowl, combine bulgur and water, cover and let stand 20 minutes. Drain and return to bowl.
  2. Combine bulgur, chickpeas, zest, juice, oil, dill, and feta; season with salt and pepper.

–Recipe courtesy Martha Stewart’s Everyday Food, September 2012.

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Posted by on September 4, 2012 in Uncategorized


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