Name: Greek salad with chickpeas and bulgur
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups (364 g) cooked bulgur, cooked in water with no salt; 1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g); 1 English cucumber (about 300 g), halved lengthwise, seeded and sliced ¼ inch thick; 2 cups (298 g) cherry tomatoes, halved; 1 medium green bell pepper (119 g), cut in 1-inch pieces; ¼ cup (30 g) thinly sliced red onion; 12 kalamata olives (about 40 g), pitted and halved; 1¾ oz (50 g) feta, cut in ½-inch cubes; ½ cup (30 g) chopped fresh parsley; 3 tbsp (40.5 g) extra-virgin olive oil; 3 tbsp (45 g) red wine vinegar; 2 tbsp (30.5 g) lemon juice; 1 tsp dried oregano (1 g); ½ tsp garlic powder (1.6 g); ¼ tsp salt (1.5 g); ¼ tsp black pepper (0.6 g)

Ingredients

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2 cups cooked bulgur, cooked in water with no salt
1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)
1 English cucumber, halved lengthwise, seeded and sliced ¼ inch thick
2 cups cherry tomatoes, halved
1 medium green bell pepper, cut in 1-inch pieces
¼ cup thinly sliced red onion
12 kalamata olives, pitted and halved
1¾ oz feta, cut in ½-inch cubes
½ cup chopped fresh parsley
3 tbsp extra-virgin olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp dried oregano
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

Method

Nutrition

Estimated

Per bowl (about 2 cups) · serving size 1 of 4

Calories356

Total fat	16.5 g
Saturated fat	3.6 g
Sodium	465 mg
Total carbohydrate	43.9 g
Dietary fiber	11.5 g
Total sugars	7.6 g
Protein	12.0 g

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asharedpalate.com · asharedpalate.com/greek-salad