Ingredients:

  • 200g (1 cup) bulgur wheat
  • 400ml (1 2/3 cups) boiling hot water
  • 3 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 400g (14 oz) canned chickpeas, drained and rinsed
  • 150g (1 cup) cherry tomatoes, quartered
  • 2 spring onions, thinly sliced
  • 150g (about 1 cup) cucumber, diced
  • 150g (5 oz) feta cheese, crumbled (about ¾ inch/1cm cubes)
  • 1 clove garlic, crushed or grated
  • 4 tablespoons olive oil
  • Juice of 1 lemon (or to taste)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Place bulgur wheat and boiling water in a saucepan. Bring to a boil, then immediately remove from heat, cover with a tight-fitting lid, and let sit for 10 minutes, or until all the water is absorbed and the bulgur is tender but still slightly nutty.
  2. While the bulgur cooks, chop all the vegetables and herbs, drain and rinse the chickpeas, and crumble the feta. Place all these ingredients in a large mixing bowl.
  3. Once cooked, rinse the bulgur under cold water in a sieve/colander to stop the cooking process and remove any excess starch. Ensure it's well drained.
  4. Add the drained bulgur to the bowl with the other salad ingredients. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
  5. For best flavor, cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step isn't essential if you're short on time.
  6. Serve chilled or at room temperature with warm pita bread.