Bulgar Salad

Serves 6

• 2 cups bulgur, uncooked

• 4 cups water

• 1/2 small red onion diced small

• 1 cup fresh parsley finely chopped

• 2/3 cup fresh mint finely chopped

• 1/2 cup fresh dill finely chopped

• 3/4 cup shelled pistachios

• 1 large english cucumber diced

• (2) 15-ounce cans chickpeas drained and rinsed

• 1 block vegan feta crumbled or chopped, optional

• 2-3 large lemons, squeezed or to taste

• salt + black pepper to taste

1. Cook the bulgur: Place the bulgur, water and a pinch of salt in a medium-large pot. Bring to a boil, then lower heat and cover. Simmer gently for 12-15 minutes until cooked. Fluff with a fork and transfer to a large bowl and let cool so it's not hot when you add the other ingredients.

2. To the large bowl with the cooled bulgur, add the red onion, parsley, mint, dill, pistachios, cucumbers, chickpeas, vegan feta, lemon juice and salt + pepper to taste. I added quite a bit of lemon juice, salt and pepper until I was happy with the flavor.

3. Leftovers will keep for about 4 days in a covered container in the refrigerator, but some of the ingredients will become mushy after 2-3 days. It's perfect for meal prep!

Notes

If you don't care for red onion, leave it out. You can also make substitutions pretty easy with this recipe depending on what you have on hand or preferences. Switch up the fresh herbs, nuts, or use quinoa instead of bulgur, or even farro. 

Calories: 388kcal