Description
The salad that kept Jennifer Aniston glowing through 10 seasons of Friends. This protein-packed Mediterranean bowl is about to become your new lunchtime obsession.
Ingredients
Scale
- 1 cup bulgur wheat
- 1 15-oz can chickpeas, drained and rinsed
- 1 English cucumber, diced into ¼-inch pieces
- 1 red bell pepper, seeded and diced
- ½ cup red onion, finely diced
- ½ cup fresh flat-leaf parsley, chopped
- ⅓ cup pistachios, roughly chopped
- ⅓ cup dried cranberries
- ½ cup crumbled feta cheese (optional)
- Juice of 1 large lemon (about ¼ cup)
- 3 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Cook bulgur wheat according to package directions using water or broth. Fluff with a fork and spread on a baking sheet to cool completely, about 20 minutes.
- Dice cucumber, bell pepper, and red onion into small, uniform pieces. Finely chop parsley. Drain and rinse chickpeas, then pat dry.
- Make dressing by whisking together lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper in a small bowl. Let sit for 10 minutes.
- In a large mixing bowl, combine cooled bulgur wheat, chickpeas, cucumber, bell pepper, red onion, and parsley.
- Pour dressing over salad and toss gently to coat all ingredients. Taste and adjust seasonings as needed.
- Fold in pistachios, dried cranberries, and feta cheese (if using), reserving some for garnish. Refrigerate for at least 30 minutes before serving to allow flavors to develop.