Description
A fresh, protein-packed, and crunchy salad famously enjoyed by Jennifer Aniston, featuring a mix of bulgur, chickpeas, cucumber, herbs, and feta cheese.
Ingredients
Units
Scale
- 1 cup bulgur wheat
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup chopped cucumber
- 1/2 cup chopped fresh parsley
- 1/3 cup chopped fresh mint
- 1/4 cup chopped red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pistachios
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a medium pot, bring 2 cups of water to a boil. Add the bulgur wheat, remove from heat, cover, and let sit for 15–20 minutes until the water is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooked bulgur, chickpeas, cucumber, parsley, mint, red onion, feta, and pistachios.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving for best flavor.
Notes
- Can substitute quinoa for bulgur for a gluten-free option.
- Adjust herbs and veggies to personal taste.
- Lasts up to 4 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
