Method
- Step 1: Start by cooking the bulgur wheat. Bring 2 cups of water to a boil in a medium saucepan. Add the bulgur and a pinch of salt. Reduce heat to low, cover, and simmer for 12-15 minutes until tender.
- Step 2: Once cooked, transfer the bulgur to a large bowl. Fluff it with a fork and let it cool completely.
- Step 3: While the bulgur cools, prepare your vegetables: dice the cucumber, halve the cherry tomatoes, and finely chop the red onion.
- Step 4: Chop the fresh herbs, removing thick stems from parsley and mint.
- Step 5: Drain and rinse the chickpeas thoroughly and pat them dry.
- Step 6: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Step 7: Add all prepared ingredients to the bowl with the cooled bulgur. Pour the dressing over everything and toss gently to combine.
- Step 8: Finally, add the crumbled feta and give everything one last gentle toss.
Notes
Let the bulgur cool completely before adding other ingredients to maintain the salad's fresh texture. Store in an airtight container in the refrigerator for up to 5 days.