GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES
From "The PDQ Vegetarian Cookbook" by Donna Klein. The olives and feta are essential in this recipe as they give it the "kick". I made the recipe using feta but it can be made vegan by replacing the feta with 1/2 cup marinated artichoke hearts. The bulgar didn't completely cook for me at first and I had to place the whole pot over low heat - I think it was a little overcooked in the end. I used vegetable broth and the only bulgur I could find - I believe it was medium - which may have resulted in the cooking problem. I also used a 19 oz can of chickpeas, as that was what I had on hand.
Provided by emcmonnies
Categories Grains
Time 45m
Yield 4 main-dish servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from heat and let cool five minutes.
- Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all the liquid and feels dry, about 30 minutes, stirring occasionally.
- In a large bowl, whisk together the oil, vinegar, oregano, salt and pepper.
- Add the chickpeas, olives and cheese, tossing well to combine.
- Season with additional salt and pepper if necessary.
- Cover and refrigerate a minimum of 2 hours or up to 2 days and serve chilled or at room temperature.
GREEK BULGUR SALAD
Very light and fresh salad made with a variety of healthy ingredients. After soaking the bulgur for it's hour, the salad only takes 15 minutes to put together. Great accompaniment to any kind of meat or also delicious stuffed into a pita for a vegetarian treat!
Provided by sacandagamom
Categories Potluck
Time 15m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl cover the 2 cups of Bulgur with 2 cups of cold water and let stand for an hour.
- Drain well with a fine holed seive.
- Add all of the chopped vegetables. Lightly mix with a fork.
- Add the fresh dill, salt and pepper.
- Next, add the zest of one whole lemon and the juice of the lemon.
- Add the red wine vinegar and toss thoroughly.
- Finally add the olive oil and feta cheese.
Nutrition Facts : Calories 489, Fat 22.6, SaturatedFat 6.6, Cholesterol 25.5, Sodium 758.2, Carbohydrate 63.3, Fiber 15.4, Sugar 5.3, Protein 14.3
BULGUR GREEK SALAD
"I've tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find... and to have on hand at all times." Jennifer Andrzjewski - Grizzly Flats, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place bulgur in a small bowl. Stir in the water, 1/4 cup lemon juice and 1/2 teaspoon salt. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain well., In a large bowl, combine the chicken, cucumber, tomatoes, olives, parsley, red peppers, onion and basil. Stir in bulgur. , In a small bowl, whisk the oil, oregano, pepper, cayenne and remaining lemon juice and salt. Pour over bulgur mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 313mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
GOOD FOR YOU GREEK SALAD
A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 8.3 g, Cholesterol 22.3 mg, Fat 15.6 g, Fiber 2 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 346.8 mg, Sugar 4 g
BULGUR SALAD
This is a nice light salad for hot days. This salad is very similar to couscous, but the main ingredient is bulgur and here the sour taste is given by pomegranate molasses.
Provided by Artandkitchen
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Poor boiling water over bulgur, cover and let soak for 15 minutes.
- In the meanwhile prepare all the other ingredients.
- Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated.
- Add red peppers and let cool down at least 10 minutes.
- Add all remaining ingredients mix with the fork.
- Taste the bulgur and add more pepper, salt or molasses if you want some more.
- Serve cold or chilled.
- Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.
MEDITERRANEAN BULGUR SALAD
Whether it's nutritioin or taste you're after, it doesn't get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring broth and bulgur to a boil over high heat. Reduce heat; cover and simmer for 20 minutes or until tender and broth is almost absorbed. Remove from the heat; let stand at room temperature, uncovered, until broth is absorbed. , In a small bowl, whisk the oil, lemon juice, parsley, salt and pepper. , In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and onions. Drizzle with dressing; toss to coat. Sprinkle with cheese and pine nuts.
Nutrition Facts : Calories 298 calories, Fat 17g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 657mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 8g fiber), Protein 10g protein.
GREEK BULGUR PILAF
The two grains usually cooked into stirs and pilafs are wheat-in the form of pligouri, or bulgur-and rizi, rice. Occasionally pearl barley sits beneath a roast, shows up in a vegetable mix, or becomes part of a pancake. Bulgur pilaf appears most commonly in northern Greece, rice virtually everywhere across the nation.
Provided by Olha7397
Categories Greek
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and sauté until both are translucent, about 5 minutes.
- Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4.
- NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.
- The Olive and The Caper.
Nutrition Facts : Calories 217.6, Fat 8.3, SaturatedFat 1.3, Cholesterol 2.7, Sodium 135.2, Carbohydrate 31.1, Fiber 6.6, Sugar 2.1, Protein 6.7
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