Try my recipe for a nourishing, filling salad that brings together chickpeas, bulgur and feta. This chickpea salad gets its freshness from crisp cucumber, red onion, flat-leaf parsley and a handful of crunchy pistachios.
The salad is dressed with olive oil and freshly squeezed lemon juice, and is also known as the “Jennifer Aniston salad”. The original bulgur salad also included chopped mint, but I’m personally not a huge fan, so I leave it out.
Do add it if you like it.
This hearty, protein-rich and fibre-filled bulgur salad is ideal as a filling main-course salad on its own, or as a side for dinner. Try it with a piece of chicken or salmon for extra protein.
The flavours are wonderful, the combination of textures works beautifully – and it will keep you full for hours.
I’ve used coarse bulgur – but use whatever you prefer. You can easily swap it for fine bulgur, couscous or quinoa.
Chickpea, bulgur and feta salad
Ingredients
- 200 ml bulgur, quinoa or couscous
- 1 cucumber
- 1 tin chickpeas
- 1 small red onion
- 2 handfuls flat-leaf parsley, finely chopped
- 75 g unsalted pistachios, roughly chopped
- 1 lemon, juice only
- 3 tbsp olive oil
- 150 g feta
- Salt and pepper
- Optional: 2-3 tbsp finely chopped mint
Method
- Cook the bulgur according to the packet instructions, then rinse it under cold water. Drain it in a sieve.
- Rinse and drain the chickpeas in a sieve.
- Halve the cucumber lengthways and cut it into slices. If it is very thick, you can scrape out the seeds and cut it into quarters before slicing.
- Cut the red onion into quarters and slice it into thin strips.
- Put the bulgur, cucumber, red onion, parsley and pistachios in a bowl and toss with the olive oil and the juice of half a lemon. Season with salt and pepper, and add more lemon juice to taste.
- Finally, fold the crumbled feta into the salad and top with freshly ground pepper.
Nutrition
Premium
Bedste salat jeg nogensinde har smagt! Kæmpe anbefaling!
Hej Rebecca
Ej det var da en vidunderlig besked at få – tusind tusind tak 🙂
Warm wishes, Dianna
Dette er nok den bedste salat jeg nogensinde har smagt! Tusind tak for opskriften!
Hej Rebecca
Hold op hvor er du sød at skrive det, tusind tak – det gør mig så glad at høre 🙂
Warm wishes, Dianna