Ingredients
1 cup bulgur wheat (fine grind)
1 can (15 oz) chickpeas, rinsed and drained
4 large heirloom tomatoes
2 medium cucumbers
1 red onion
1/2 cup black olives (Kalamata or green)
1 bell pepper (red or yellow)
1 cup crumbled feta cheese
1/4 cup fresh cilantro and parsley, chopped
2 tbsp tahini
1/4 cup Greek yogurt
1 tsp sumac
3 tbsp olive oil
3 tbsp lemon juice
1 clove garlic (minced)
Salt to taste
Instructions
Toast bulgur in a dry skillet 4-5 minutes until golden. Let cool.
Dice tomatoes (1-inch pieces), julienne cucumbers using a mandoline.
Thinly slice red onion and soak in cold water 10 minutes to mellow.
Chop bell pepper and black olives.
In a large bowl, combine bulgur, chickpeas, tomatoes, cucumbers, marinated red onion, pepper, olives, and herbs.
Make dressing: Whisk tahini, yogurt, sumac, olive oil, lemon juice, garlic, and salt.
Toss salad with dressing. Top with crumbled feta.
Notes
Soak red onion 10 minutes to reduce pungency
Substitute couscous for bulgur if preferred
Use low-sodium feta if necessary
Serve immediately or refrigerate up to 4 hours
Dressing can be made 2 days ahead
- Prep Time: 20
- Cook Time: 10
- Category: Summer Desserts
- Method: Chopping and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 1800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 35mg