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Bulgur salad with chickpeas and olives

updated

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Ingredients for 2 servings:

  • 2 cups bulgur
  • 4 cups water
  • 1 tsp, heaped vegetable stock powder
  • 1 can chickpeas, approx. 400 g
  • ½ jar tomatoes, dried in oil
  • ½ jar olives, black
  • 1 lemon(s)
  • 4 tbsp olive oil
  • salt and pepper
  • ½ cucumber(s)

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan

Let the bulgur soak in the vegetable stock powder according to the package instructions. Dice the cucumber, tomatoes, and olives. Drain the chickpeas. Mix everything together. Squeeze the lemon. Season with olive oil and pepper and drizzle over the salad as a marinade. Let it sit for 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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