Chickpea, bulgur and feta salad
Recipe for a crisp, crunchy chickpea salad with bulgur, cucumber, feta and pistachios - the Jennifer Aniston salad.
Servings 4 servings
Calories 525kcal
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
Instructions
- 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
Calories: 525kcal | Carbohydrates: 59g | Protein: 22g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 20mg | Sodium: 514mg | Potassium: 645mg | Fiber: 15g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 3mg