Plant Oriented Cooking

RECIPE: Bulgur Salad

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  • 1 cup fine bulgur
  • 1/3 cup diced red onion
  • 1 red bell pepper, diced
  • 1 small English (or hothouse) cucumber, seeded and diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup Feta cheese
  • 1/2 cup finely chopped fresh dill
  • 1/3 cup finely chopped fresh parsley
  • 1 large garlic clove, finely minced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon cumin
  • salt
  • freshly ground black pepper


  1. Place the bulgur in a large bowl with 1/2 teaspoon salt and 1-1/4 cups boiling water.
  2. Cover the bowl tightly with a thick kitchen towel and let sit for 25-30 minutes, or until all of the water is absorbed.
  3. Combine the cooked bulgur with the red bell pepper, cucumber, onion, chickpeas, and Feta cheese.
  4. Season to taste with salt, pepper, cumin and lemon.
  5. Serve cold.




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