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Salads
Rice & Grains |
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INGREDIENTS:
1 cp raw bulgur
2 medium firm ripe tomatoes diced
1 can chickpeas - (16 oz) drained, rinsed
2 cp crumbled feta cheese
1 cp fresh parsley finely-chopped
1 tsp fresh mint chopped
2-3 scallions finely chopped
3 tbs olive oil
juice of 1 large lemon
salt to taste
freshly-ground black pepper to taste
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DIRECTIONS:
Bring 2 cups of water to a boil and pour over the bulgur in a
heat-proof dish. Cover and let stand 30 minutes of until the water
is absorbed.
Fluff with a fork and allow to cool to room temperature.
Combine with the remaining ingredients in a serving dish and mix
well.
Cover and let stand for an hour or so before serving,
refrigerated, if time allows.
Servings: 8 |
