This salad is really quick and simple to put together, full of flavour and pretty healthy too. It’s kind of based on a tabbouleh type salad – a lovely combination of bulgur wheat, cucumber, tomatoes and herbs – but with the addition of chickpeas and feta cheese to make it extra delicious. Serve with pittas for a great weekend lunch or a quick evening meal.
This salad would also work well as part of a selection of mezze – you could serve it alongside pistachio nuts, hummus, tzatziki, falafels, olives, roasted red peppers and warm pittas for a really easy peasy dinner party starter.
This is a great prepare-ahead meal. In fact, ideally this salad should be made a hour ahead of time to allow the flavours to mix and mingle together. But don’t worry, it will still taste good if you make it at the last minute – I usually do! It is just as tasty the next day too, making it a great packed lunch option.
Chickpea, Feta and Herb Salad
- 200 g bulgur wheat
- 3 tablespoons parsley chopped
- 2 tablespoons mint chopped
- 400 g tin chickpeas drained
- 150 g cherry tomatoes chopped into quarters
- 2 spring onions sliced finely
- 150 g cucumber diced
- 150 g feta chopped into 1cm squares
- 1 clove garlic crushed or finely grated
- 6 tablespoons olive oil
- Juice of half a lemon
- Salt and pepper
Put the bulgur wheat in a saucepan and cover with plenty of boiling water. Bring the water back to the boil and then turn the heat down and simmer for about 10-15 minutes until the bulgur wheat tastes cooked, but still a bit nutty in texture. It shouldn’t be mushy. (N.B. the back of the packet often suggests cooking bulgur wheat for far too long, resulting in a mushy mess!)
While the bulgur wheat is cooking, prepare the rest of the ingredients for the salad and put them in a large bowl.
When the bulgur wheat is cooked, drain it in a sieve and then rinse it under cold water until the bulgur wheat is cold. Ensure the bulgur wheat is well drained, then tip it into the bowl with the rest of the salad ingredients and stir to combine.
Add 6 tablespoons of olive oil to the bowl along with the juice of half a lemon and a good grinding of salt and pepper. Stir thoroughly to combine.
If you have time, put the salad into the fridge for an hour to allow the flavours to develop. (If you don’t have the time, don’t worry – it’s not essential!)
Serve with warm pittas – I find the easiest way to warm pittas is to toast them. Alternatively, if your pittas are frozen, you can defrost them by placing the pittas in a single layer on a baking sheet and putting them in an oven set at 100C, turning once after 5 minutes. This should result in thoroughly defrosted and deliciously warm pittas.