Ingredients:

  • 1 cup (180g) medium-grind bulgur wheat
  • 1 cup (240ml) boiling water
  • 0.5 tsp sea salt
  • 1 can (15 oz) chickpeas, rinsed and patted dry
  • 2 cups English cucumber, finely diced
  • 1.5 cups cherry tomatoes, quartered
  • 0.5 cup red onion, minced
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 0.5 cup fresh mint leaves, chiffonade
  • 0.5 cup crumbled feta cheese
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 1 tsp dried oregano
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the dry bulgur and salt in a large heat-proof mixing bowl. Pour 1 cup of boiling water over the grains, stir once, and cover tightly with a lid or plastic wrap. Let sit for 15 minutes until water is fully absorbed.
  2. While the bulgur hydrates, whisk together the olive oil, lemon juice, grated garlic, dried oregano, and black pepper in a small jar or bowl until a stable emulsion forms.
  3. Finely dice the cucumber and quarter the tomatoes. Optional: Lightly salt them for 5 minutes and drain excess moisture to prevent a soggy salad.
  4. Once the bulgur is tender, uncover and fluff the grains with a fork to ensure they remain individual and light.
  5. Add the chickpeas, cucumber, tomatoes, red onion, parsley, mint, and feta to the bowl with the bulgur. Pour the dressing over the ingredients and fold gently with a fork until evenly coated.