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Mediterranean Bulgur Salad

Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min. + cooling
  • Makes
    9 servings

Ingredients

  • 3 cups vegetable broth
  • 1-1/2 cups uncooked bulgur
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon 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

Directions

  • In a large saucepan, bring 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 small bowl, whisk the oil, lemon juice, parsley, salt and pepper.
  • 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.
Nutrition Facts
1 cup: 298 calories, 17g fat (3g saturated fat), 7mg cholesterol, 657mg sodium, 31g carbohydrate (4g sugars, 8g fiber), 10g protein.

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