Mediterranean Bulgur Salad


1 1/2 cups vegetable broth

3/4 cups uncooked bulgur

3 Tbsp Flying Olive Single Varietal, Eureka Lemon, or Cilantro and Roasted Onion Extra Virgin Olive Oil

1 Tbsp lemon juice

1 Tbsp minced fresh parsley

1/4 tsp salt

1/8 tsp freshly ground black pepper

 1/2 of a 15.5 ounce can of garbanzo beans (chickpeas), rinsed anddrained

1 cup halved cherry tomatoes

1/2 cup chopped cucumber

4 green onions, whites only, sliced

1/2 pkg (2 ounces) crumbled feta cheese

1/4 cup pine nuts, toasted


In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature,
uncovered, until broth is absorbed.

In a small bowl, whisk the Flying Olive Extra Virgin Olive Oil of choice, lemon juice, parsley, salt and pepper.

Combine, in a large serving bowl, the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts and a more salt, pepper, and lemon juice, if desired.

Based on a recipe by Wendy Stenman, The Healthy Kitchen 

Submitted by Barb L.