Lemon Dill Bulgur Salad with Chickpeas, Cucumber and Feta Cheese

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I enjoy a good salad as much as the next person, but I need it to include protein to keep me satisfied and help me avoid snacking ten times before dinner. So, to create a delicious, protein-packed, spring-inspired lunch, I used Hodgson Mill Bulgur Wheat as the basis of my salad. In case you weren’t sure, bulgur wheat is whole wheat that’s been precooked (steamed) then dried and cracked. Hodgson Mill’s version helps give these whole grains a hearty 10 grams of protein per serving.

Ingredients

  • 3/4 cup Hodgson Mill Bulgur Wheat
  • 1 cup cucumber, chopped
  • 1 can chicken broth, 15 oz
  • 1 cup canned chickpeas, drained and rinsed
  • 1/4 cup red onion, diced
  • 1 1/2 Tbsp dill, fresh, minced
  • 2 Tbsp lemon juice, fresh squeezed
  • 1/4 tsp salt
  • 1/4 cup olive oil

Directions

Combine chicken broth and bulgur wheat in a medium-sized saucepan and bring to a boil.  Reduce the heat, cover the pan with a lid and let simmer for approximately 15 minutes or until most all of the liquid has been absorbed.  Remove pan from heat, uncover and set aside to cool.  In a medium-sized bowl, mix together the dill, chickpeas, cucumber and red onion.  Add the bulgur (it’s okay if it’s fairly warm) and feta cheese, toss gently.  Set aside.  In a small bowl, whisk together the lemon juice, salt and olive oil until well combined.  Drizzle half of the dressing over the bulgur mixture and toss gently to coat.  Continue adding more dressing a little bit at a time until the salad is sufficiently flavored and moistened.   Serve the salad immediately or refrigerate and serve chilled.  This salad is very good over a bed of romaine lettuce leaves or eaten alone.  Keep the salad in an airtight container in the refrigerator for up to 3 days.



Makes approximately 4-6 adult-sized portions. Print this Recipe

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