This is my kind of summertime “cooking” in that it’s really not cooking at all. I mean cracked wheat practically cooks itself and the vegetables just need a rinse and a quick chop.
Total Time
40min
5.0
2 Ratings
Author: Garlic & Zest
Servings:
2
Ingredients
Salad
•
1
cup
Bulgur Wheat
•
1 3/4
cups
Water
•
1
cup
GOYA® Chick Peas
, rinsed, drained
•
1
cup
Grape Tomatoes
, halved
•
1/2
cup
Celery
, diced
•
1/2
cup
Radishes
, julienned
•
1/2
cup
Kalamata Olives
, halved, deseeded
•
1/2
cup
Pepperoncini Peppers
, chopped
•
1/3
cup
Red Onions
, diced
Dressing
•
1
Lemon
•
1
clove
Garlic
, minced
•
4
tbsp
Fresh Parsley
, chopped
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Ground Black Pepper
•
1/2
tsp
Dried Oregano
•
1
pinch
Crushed Red Pepper Flakes
•
1/2
cup
Olive Oil
Cooking Instructions
1.
In a medium bowl add Bulgur Wheat (1 cup) and boiling Water (1 3/4 cup) and cover tightly with saran wrap. Set aside for 15-20 minutes for the wheat to absorb the liquid.
2.
Meanwhile, add Kalamata Olives (1/2 cup), Celery (1/2 cup), Red Onion (1/3 cup), Pepperoncini Pepper (1/2 cup), Canned Chickpeas (8 ounce), Grape Tomatoes (1 cup) and Radish (1/2 cup) in a large bowl.
3.
Zest the Lemon (1) and place the zest in a small bowl. Juice the lemon — you should have about 1/4 cup — if not, juice another half of a lemon to equal 1/4 cup of juice.
4.
Add the Fresh Parsley (1/4 cup), Garlic (1 clove), Kosher Salt (1/2 teaspoon), Ground Black Pepper (1/4 teaspoon), Dried Oregano (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch).
5.
In a steady stream, whisk in the Olive Oil (1/2 cup).
6.
Remove the plastic wrap from the bulgur wheat and fluff with a fork. If there is liquid left in the bottom of the bowl, strain it out.
7.
When the bulgur wheat has cooled to room temperature, add it to the chopped vegetables and toss to combine. Add about half of the dressing to the salad and toss until coated. Taste for seasoning.
8.
Serve at room temperature or chilled. Enjoy!
Nutrition Per Serving
CALORIES
921
FAT
66.3 g
PROTEIN
22.4 g
CARBS
39.3 g
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