Bulgur salad with chickpeas and feta
Recipe for an easy, filling bulgur salad with chickpeas and a Greek-inspired vinaigrette.
Servings 4 servings
Calories 423kcal
Ingredients
- 100 ml bulgur
- 1 tin chickpeas, drained
- 180 g cherry tomatoes, quartered
- 1/2 cucumber, cut into small dice
- 1 small red onion, quartered and thinly sliced
- 70 g rocket
- 150 g salad cheese (feta-style) or feta, cubed
Vinaigrette
- 50 ml olive oil
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 cloves garlic, grated or crushed
- 1 1/2 tsp oregano
- Salt and freshly ground pepper
Instructions
- Cook the bulgur according to the packet instructions, then rinse it under cold water. Leave it to drain well in a sieve.
- Mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Put the bulgur, chickpeas, vegetables and feta in a large bowl, pour the vinaigrette over and toss everything well together.
- Serve the salad straight away, or keep it in the fridge until ready to serve.
Nutrition
Calories: 423kcal | Carbohydrates: 43g | Protein: 15g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 461mg | Potassium: 528mg | Fiber: 11g | Sugar: 6g | Vitamin A: 827IU | Vitamin C: 20mg | Calcium: 277mg | Iron: 4mg