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.
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.
- UNCOVERÂ 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.
- ADDÂ cucumber, chickpeas, cooled bulgur and herbs if using. Toss together well.
- COVERÂ and refrigerate for at least 1 hour for cucumber juices to soften bulgur further and flavors to meld.
