Greek Style Bulgur Salad With Chickpeas Feta And Olives Recipes

BULGUR GREEK SALAD

Steps:

• Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well., In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur. , In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.

BULGUR GREEK SALAD

Steps:

• Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool.
• Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion and olives; season with salt and pepper and toss. Let sit 20 minutes.
• Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss. Top each serving with the pepperoncini.

BULGUR SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring 2 cups water to boil in medium saucepan.
• Remove from heat; add bulgur and salt and stir to blend.
• Cover and let stand until bulgur is just tender, about 20 minutes.
• Drain well, pressing to extract excess water.
• Transfer bulgur to large bowl; cool.
• Mix in remaining ingredients.
• Season with salt and pepper and serve.

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

Steps:

• In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
• Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
• In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
• Add the chickpeas, olives and cheese, tossing well to combine.
• Season with additional salt and pepper if necessary.
• Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.

GREEK CHICKPEA SALAD WITH MELTING FETA

Steps:

• Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
• Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

GREEK-STYLE CHICKPEA SALAD

Steps:

• In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
• In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
• Pour dressing into the large bowl with chickpeas and vegetables until combined.
• Season with salt and pepper to taste.