Mediterranean Bulgur Salad

Yields 9 servings


  • 3 cups vegetable broth
  • 1 1/2 cups bulgur, uncooked
  • 6 Tbsp. lemon juice
  • 2 Tbsp. fresh parsley, minced
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1, 15 oz. can chickpeas, rinsed & drained
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber, chopped
  • 8 green onions, sliced
  • 4 oz. feta cheese, crumbled
  • 1/2 cup pine nuts, toasted


  1. Combine the broth and bulgur in a large saucepan and bring to a boil. Once boiling, reduce heat to simmer and cover, cook for 20 minutes or until tender. Remove from heat and let stand uncovered at room temperature, until broth is completely ab-sorbed.
  2. In a small bowl, combine oil, lemon juice, parsley, salt, and pepper. Whisk until blended.
  3. In a serving bowl, toss the bulgur, beans, tomatoes, cucumber, and onions. Drizzle with the dressing and toss. Top with feta and pine nuts before serving.

Nutrition per serving: 160 calories, 18 g carbohydrates, 10 mg cholesterol, 8 g fat, 4 g fiber, 6 g protein, 550 mg sodium, 3 g sugar.

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