3 1/2 cups cooked bulgur wheat (we started with 1 cup uncooked red bulgur (Bob’s Red Mill brand) and cooked it in two cups water)
3 mini cucumbers (2 cups after quartering and slicing)
1/2 cup chopped fresh Italian flat-leaf parsley
1/2 cup chopped fresh mint
1/3 cup chopped red onion, soaked for 10 minutes in cool water then drained.
1/2 cup coarsely chopped pistachios
2 cups chickpeas, drained (Note: 14.5 ounce can will yield less than two cups. You can add less, or buy a larger can to measure out 2 cups)
Juice of 1 lemon (3 tablespoons)
1/4 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup crumbled feta, plus more for serving
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As mentioned in the post above, this salad is very forgiving. Feel free to swap in different cooked grains, other vegetables and fresh herbs, different nuts, etc.