I am sure some of you are wondering why I made the thing if I was so shocked at its success? Well I knew I would like it–and I was even certain my kids would eat it by component–i.e., eat all of the cukes, then all of the tomatoes, then the feta cheese, etc., and depending on what they got obsessed with possibly ignore parts of the salad they would normally like. And that is what Sammy did–although she did eventually eat it all when she realized (after much protestation) I was not going to pick more chickpeas out of the main salad for her to eat. But Alex shoved this salad in by the huge, non-discriminating spoonful and refilled her bowl twice!
That is unheard of.
The minute this salad got posted over on the Cooking Light Bulletin Board, it got put on my to try list. I knew I would make some alterations, but the basic idea looked fantastic. It made for an extremely quick, easy and flavorful lunch. And so healthy! And apparently very kid-friendly (although granted my kids are not picky).
I am submitting this dish to My Legume Love Affair: 3rd Helping, a monthly blog event celebrating legumes created by Susan over at The Well Seasoned Cook. This month the round up will be hosted by Lucy at Nourish Me.
As always with my “throw-together” type meals, measurements are approximate and should be done to your taste.
*2/3 cup quick cooking uncooked bulgur, cooked to package’s direction
3 T lemon juice (about 1 1/2 lemons)
a few drizzles of extra virgin olive oil
1 15 oz can chickpeas, drained and rinsed
2 cucumbers, peeled, seeds scraped out and roughly chopped
**1/4 t dried oregano
2-3 T chopped flat leaf (Italian) parsley
2-3 handfuls of cherry or grape tomatoes, sliced in half if you want to take the time (I did not)
crumbled feta to taste (I used 2-3 oz)
1/4 cup finely chopped red onion
salt and pepper to taste
lemon wedges for garnish
*mine came out very watery–I find it is better to follow each particular brand’s directions, CL called for soaking the bulgur in 1 cup boiling water plus 2 T lemon juice
**CL called for dill, fresh or dried. Someday I will remember to buy dill. I subbed oregano, not because it tastes the same but because I think it goes with the same flavors.
Toss everything together and serve with extra lemon wedges in case people want it more lemony.