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🍽️ Crunchy Bulgur Salad with Fresh Herbs

398 kcal · 30 min · 4 servings

Ingredients

• Lemons
• 250 g Bulgur
• 500 ml vegetable broth
• 100 g dried tomatoes
• 150 g chickpeas (can; drained weight)
• 1 small cucumber
• 2 shallots
• parsley
• mint
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• salt
• pepper
• 4 tomatoes
• 80 g feta cheese

Instructions

1. 1. Squeeze the lemon half to extract the juice.
2. 2. Add the bulgur, lemon juice, and vegetable broth to a pot.
3. 3. Bring the mixture to a boil.
4. 4. Cook the bulgur exactly according to the package instructions.
5. 5. Chop the dried tomatoes into small pieces.
6. 6. Drain the chickpeas in a colander.
7. 7. Finely chop the chickpeas.
8. 8. Peel the cucumber completely.
9. 9. Cut the cucumber in half lengthwise.
10. 10. Remove the seeds from the cucumber flesh.
11. 11. Dice the cucumber flesh into very small pieces.
12. 12. Peel the shallots.
13. 13. Dice the shallots into small pieces.
14. 14. Wash the parsley and mint under running water.
15. 15. Shake off excess water from the herbs.
16. 16. Finely chop the leaves of the parsley and mint.
17. 17. Mix the cooked bulgur with the prepared ingredients.
18. 18. Add the olive oil and white wine vinegar to the salad.
19. 19. Season the salad finally with salt and pepper to your taste.
20. 20. Wash the fresh tomatoes.
21. 21. Remove the hard stem ends from the tomatoes.
22. 22. Dice the tomato flesh into small pieces.
23. 23. Crumble the feta cheese into small pieces by hand.
24. 24. Gently fold the tomatoes and feta cheese into the bulgur.
25. 25. Serve the finished salad in small bowls.

Nutrition per serving

• kcal: 398
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 57 g