Ingredients

The following ingredients have 6 Servings
  • 2 cups bulgur, uncooked
  • 4 cups water
  • 1/2 small red onion (diced small)
  • 1 cup fresh parsley (finely chopped )
  • 2/3 cup fresh mint (finely chopped )
  • 1/2 cup fresh dill (finely chopped )
  • 3/4 cup shelled pistachios
  • 1 large english cucumber (diced)
  • (2) 15-ounce cans chickpeas (drained and rinsed)
  • 1 block vegan feta (crumbled or chopped, optional)
  • 2-3 large lemons, squeezed (or to taste)
  • salt + black pepper (to taste)

Instruction

  • Cook the bulgur: Place the bulgur, water and a pinch of salt in a medium-large pot. Bring to a boil, then lower heat and cover. Simmer gently for 12-15 minutes until cooked. Fluff with a fork and transfer to a large bowl and let cool so it's not hot when you add the other ingredients.
  • To the large bowl with the cooled bulgur, add the red onion, parsley, mint, dill, pistachios, cucumbers, chickpeas, vegan feta, lemon juice and salt + pepper to taste. I added quite a bit of lemon juice, salt and pepper until I was happy with the flavor.
  • Leftovers will keep for about 4 days in a covered container in the refrigerator, but some of the ingredients will become mushy after 2-3 days. It's perfect for meal prep!