Bulgur Salad

This bulgur salad is a vegetarian salad from Turkey, which extends as a main dish for two people. Bulgur salad but you can also serve as an accompaniment to meat or poultry. Then, the amount for 3 people. Bulgur in a small saucepan and cover with vegetable filling. Add 1 tablespoon freshly squeezed lemon juice and place a lid. Bulgur boil again, stir and replace the cover.


Switch off the stove and use the residual heat. Bulgur can swell in about 20 minutes. Fill chickpeas into a colander, rinse and let drain briefly. Peel the cucumber, halved lengthwise and scrape out the seeds with a teaspoon. The cucumber cut into small cubes and place in a salad bowl. Spring onions, cut into rings and mix with the cucumber salad. Drain dried tomatoes in spiced oils can, small cubes and salad.

Finely chop the parsley and mint leaves, sprinkle over the salad and stir in the chickpeas. Mix olive oil with 2 tablespoons freshly squeezed lemon juice, season with pepper, salt and cumin (cumin) and mix into the bulgur salad. Tomatoes into eighths and off the bulgur salad on plates, as previously seen in the picture. Drain the feta with a fork into small pieces and sprinkle over the tomatoes. Bulgur salad can be served warm or cold.


¤ 125 g Bulgur
¤ 1 / 4 L Vegetable stock
¤ 1 tbsp Lemon juice
¤ 1 / 4 socket Chickpeas
¤ 150 g Cucumber Salad
¤ 50 g Spring onions
¤ 30 g dried tomatoes
¤ 2 tablespoons Parsley
¤ 6 Peppermint leaves
¤ 2 tablespoons Olive oil
¤ 2 tablespoons Lemon juice
¤ Pepper, salt
¤ Cumin (Cumin)
¤ 2 Tomatoes
¤ 100 g Feta

2 servings – 609 calories per serving, 20 mins Prep – 30 mins Total