Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers
Inspired by flavors of the Middle East, this salad uses quick cooking bulgur wheat, toasty almonds, chickpeas, lots of feta, tomatoes, cucumbers and a sweet pomegranate dressing.
1/2cuppeeled + chopped carrotscarrot greens reserved if attached
1/2cupchopped carrot greens OR parsley if carrot greens aren't available
4-5scallionsgreen parts only, chopped
1Tbschopped mintmore if you like mint, I like it super subtle
2teaspoonAleppo chili pepper flakes
3/4cupslivered almondstoasted
4ozcrumbled feta to topoptional
Instructions
Prepare bulgur wheat by placing grains in a large heat proof bowl. Boil the 3 cups of water, pour it over the grains, cover and wait about 20 minutes. All the water will be absorbed.
While you're waiting, mix all the dressing ingredients in a bowl. Chop all the veggies - set aside. Toast the almonds (350F, 3 min) - set aside.
Combine cooked bulgur, chickpeas, cucumbers, cherry tomatoes, carrots, carrot greens or parsley, scallions, and mint in a large bowl. Toss to combine. Add dressing + pepper, toss again.
Top with toasted almonds and optional feta.
Nutrition Facts
Turkish Bulgur Wheat Salad with Tomatoes and Cucumbers
Amount Per Serving (1 g)
Calories 440
* Percent Daily Values are based on a 2000 calorie diet.