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🍽️ Bulgur Salad with Feta

465 kcal · 30 min · 4 servings

Ingredients

• 400 ml vegetable broth
• 200 g bulgur
• 3 tomatoes
• 2 small red onions
• 1 clove garlic
• 1 chili pepper
• 175 g chickpeas (can)
• 1 handful fresh sage
• 50 g almond kernels
• 4 tbsp olive oil
• salt
• pepper (from the mill)
• 1 lemon (juice)
• 80 g feta

Instructions

1. 1. Bring broth to a boil in a pot, stir in bulgur, and let it soak for about 30 minutes. Wash tomatoes, remove tough stems, and cut into cubes. Peel onions and garlic, slice onions into thin rings, and finely press the garlic.
2. 2. Cut chili pepper lengthwise, remove seeds, and finely dice. Drain chickpeas and let them drip dry.
3. 3. Wash sage, shake dry, and finely chop the leaves. Coarsely chop almonds and toast in a pan without oil, then remove and let cool.
4. 4. In the same pan, warm oil, add sage, garlic, and chili, and sauté briefly. Season with salt, pepper, and 3 tablespoons of lemon juice.
5. 5. In a bowl, mix bulgur with chickpeas and half of the tomatoes, onions, almonds, and vinaigrette. Divide into 4 small bowls, add remaining tomatoes, almonds, and onions. Sprinkle with cubed feta cheese and drizzle with remaining dressing. Garnish with sage.

Nutrition per serving

• kcal: 465
• Protein: 15 g · Fett/Fat: 24 g · Carbs: 47 g