To prove that I am somewhat domestic, I am sharing a recipe today. It was originally called "Lemon Garbanzo Salad with Feta" and appeared in Cooking Light magazine several years ago. I have kept the basic ingredients but changed the amounts to produce a larger volume of salad with less dressing that is easier to prepare. The secret to this dish is the lemony bulgur wheat. It gives the salad a nice tooth and provides the diner with some much needed whole grain! Bon appetit.
½ cup boiling water
½ cup dry, uncooked bulgur wheat
3 tablespoons lemon juice, divided
1 can garbanzo beans, drained and rinsed
1 medium sized peeled, seeded and chopped cucumber
3 tablespoons diced red onion
1 ½ tablespoons crumbled low fat feta
½ teaspoon dried dill
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste
Combine boiling water, bulgur wheat and 1 teaspoon of lemon juice in a bowl and let stand for 15 minutes. After 15 minutes, drain any remaining water. Add all remaining ingredients and stir gently with a spatula.
½ cup dry, uncooked bulgur wheat
3 tablespoons lemon juice, divided
1 can garbanzo beans, drained and rinsed
1 medium sized peeled, seeded and chopped cucumber
3 tablespoons diced red onion
1 ½ tablespoons crumbled low fat feta
½ teaspoon dried dill
1 tablespoon extra virgin olive oil
Salt and ground black pepper to taste
Combine boiling water, bulgur wheat and 1 teaspoon of lemon juice in a bowl and let stand for 15 minutes. After 15 minutes, drain any remaining water. Add all remaining ingredients and stir gently with a spatula.
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2 comments:
YUM! I have to try this.
anything w/ feta. yum!
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