Lemony Bulgur Salad
Bulgur is a nutritious grain that is easy to cook and very versatile. This veggie-filled recipe can stand alone as a healthy lunch or accompany a main dish. Either way, it will be a hit.
Makes
Serving size
Ingredients
1 cup bulgur wheat, dry
1 ½ cups water
1 lemon, juiced
3 tablespoons olive oil
½ cup dill, chopped
2 teaspoons oregano, dried
1 cup (20 grams) baby arugula, cleaned, coarsely chopped
½ cup (74 grams) red bell pepper, diced
½ cup (60 grams) cucumber, diced
½ small (35 grams) red onion, diced
½ cup chickpeas, canned, low sodium, drained and rinsed
1 teaspoon red pepper flakes
Pinch sea salt
Instructions
- Combine bulgur with 1½ cups of water in a medium saucepan.
- Cover and cook over medium-high heat until it bubbles.
- Reduce heat and simmer for about 10 to 12 minutes.
- Remove from heat let rest for 10 minutes. Fluff with a fork.
- Combine lemon juice, olive oil, dill and oregano in a jar to create the dressing.
- Shake well to mix the dressing.
- Combine bulgur with arugula, all the diced vegetables, and chickpeas.
- Add the dressing and mix well.
- Sprinkle with red pepper flakes and pinch of salt.
Cooking Tip
White wine vinegar or lime juice can be used in place of lemon juice.
Recipe Contributed by FamilyCook Productions
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