Bulgur, Cucumber & Chickpea Salad

Name: Bulgur, Cucumber & Chickpea Salad
Yield: 8
Cuisine: Mediterranean
Ingredients: 1¼ cups water; 1 teaspoon salt; 1 cup raw bulgur; ¼ cup Cabot Lowfat Plain Greek Yogurt; 3 tablespoons extra virgin olive oil; 2 teaspoons freshly grated lemon zest; 3 tablespoons fresh lemon juice; 1 teaspoon ground black pepper; 2 cups halved and thinly sliced English cucumber; 1 (15.5-ounce) can chickpeas, rinsed and drained; 3 tablespoons chopped fresh oregano or mint (optional)

Servings

8

The fresh taste of cucumbers and garden herbs combine with the hearty appeal of chickpeas and bulgur to create a main course salad dressed with Cabot’s creamy, tangy Greek Yogurt.

Ingredients

1¼ cups water
1 teaspoon salt
1 cup raw bulgur
¼ cup Cabot Lowfat Plain Greek Yogurt
3 tablespoons extra virgin olive oil
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 cups halved and thinly sliced English cucumber
1 (15.5-ounce) can chickpeas, rinsed and drained
3 tablespoons chopped fresh oregano or mint (optional)

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Directions

BRING water and salt to boil in saucepan; turn off heat, stir in bulgur, cover pan and let stand for 20 to 30 minutes until water is absorbed.
UNCOVER and let cool to room temperature (spread out on baking sheet to cool faster).
WHISK together yogurt, olive oil, lemon zest, lemon juice and pepper, in large bowl.
ADD cucumber, chickpeas, cooled bulgur and herbs if using. Toss together well.
COVER and refrigerate for at least 1 hour for cucumber juices to soften bulgur further and flavors to meld.