Ingredients

The following ingredients have 8 Servings
  • 1 ¼ 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)

Instruction

  • 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.