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🥗 Fresh Bulgur Salad with Feta and Tomatoes

501 kcal · 30 min · 4 servings

Ingredients

• 200 g bulgur
• 0.5 lemon (juice)
• 500 ml broth
• 100 g dried tomatoes (packed in oil)
• 1 cucumber
• 2 shallots
• 200 g chickpeas (can)
• 1 handful parsley
• 2 sprigs mint
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• salt
• lemon juice
• pepper (from the mill)
• 4 tomatoes
• 200 g feta cheese

Instructions

1. 1. Place the bulgur in a pot.
2. 2. Pour lemon juice and vegetable broth over the bulgur.
3. 3. Bring the mixture to a boil on the stove.
4. 4. Turn off the heat.
5. 5. Cover the pot with a lid.
6. 6. Let the bulgur swell for about 20 minutes until it has absorbed the liquid.
7. 7. Finely chop the dried tomatoes.
8. 8. Peel the cucumber.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Remove the seeds from the flesh.
11. 11. Dice the cucumber flesh into small cubes.
12. 12. Peel the shallots.
13. 13. Dice the shallots into small cubes as well.
14. 14. Rinse the chickpeas under running water.
15. 15. Let the chickpeas drain well in a colander.
16. 16. Wash the fresh herbs under cold water.
17. 17. Shake the herbs dry.
18. 18. Pick the leaves off the stems.
19. 19. Finely chop the herbs.
20. 20. Place the swollen bulgur in a large bowl.
21. 21. Add the prepared vegetable pieces.
22. 22. Add the chopped herbs.
23. 23. Mix all ingredients well together.
24. 24. Add the oil and vinegar to the mixture.
25. 25. Stir in the dressing.
26. 26. Season the salad with salt to taste.
27. 27. Add a little fresh lemon juice.
28. 28. Season with black pepper to taste.
29. 29. Wash the fresh tomatoes.
30. 30. Remove the hard stem area at the top.
31. 31. Cut the tomatoes into wedges.
32. 32. Crumble the feta cheese into small pieces.
33. 33. Fill the bulgur salad into small bowls.
34. 34. Add the tomato wedges and feta.
35. 35. Serve the salad immediately.

Nutrition per serving

• kcal: 501
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 50 g