Chickpea Feta Tabbouleh

• Vegetarian

• Produce

  • 1 2 cup thinly sliced green onion (about 3
  • 1 cup Cherry tomatoes
  • 1 (15-ounce can Chickpeas
  • 1 cup English cucumber
  • 1 clove Garlic
  • 1 Lemon, wedges
  • 1/4 cup Mint, fresh
  • 3/4 cup Parsley, fresh

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed

• Pasta & Grains

  • 3/4 cup Bulgur

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on ohmyveggies.com

Description

Ingredients

• 3/4 cup bulgur, cooked according to package directions
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup halved cherry tomatoes
• 1 cup chopped english cucumber
• 1/2 cup thinly sliced green onion (about 3)
• 3/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Lemon wedges, for serving (optional)

Directions

• Once the bulgur is cooked, allow it to cool to room temperature.
• In a large bowl, add the cooled bulgur, chickpeas, tomatoes, cucumber, green onion, parsley, mint and feta. Toss to combine.
• In a small bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Pour into the bowl with the bulgur and toss until combined. Season with additional salt to taste and serve with lemon wedges, if desired.