Summer Grain Salad with Chickpeas + Feta + Fresh Mint
Ingredients
- 1 tbsp extra virgin olive oil
- ¼ cup diced red onion
- 2 cloves garlic, diced
- 1 tsp ground cumin
- ½ tsp ground curry
- 1 cup bulgur wheat (yields 2–2.5 cups)
- ½ cup chicken broth or vegetable broth
- 2 tbsp lemon juice, fresh squeezed
- 1 15-oz. can chickpeas (drained)
- ½ cup fresh cherry tomatoes, halved
- ½ cup English cucumber, cut into quarters (no need to peel!)
- ⅓ cup cup feta cheese, crumbled
- 2 tbsp fresh mint leaves & fresh cilantro, chopped
Instructions
- In a medium saucepan over medium-heat, sauté olive oil, onion and garlic until tender. Add ground cumin and curry, stirring until fragrant (about 30 seconds). Add in bulgur wheat, broth and lemon juice. Bring to a boil, remove from heat and let sit for 1- hour. Transfer finished bulgur wheat to a large bowl.
- Now, add in the goodies: chickpeas, cherry tomatoes, English cucumber, feta cheese, cilantro and mint leaves. Divide into 4 bowls, serve & enjoy!
Notes
Option:
Add grilled shrimp or diced chicken to each bowl. Serve and enjoy! Tastes even better the next day for lunch!
Tried this recipe?Let us know how it was!