Description

A refreshing, protein-packed salad popularized by Jennifer Aniston, made with bulgur, chickpeas, fresh herbs, and vegetables — perfect for a light and healthy meal.

Ingredients

1 cup bulgur wheat
2 cups water
1 (15 oz) can chickpeas, rinsed and drained
1/2 cup chopped cucumber
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup chopped pistachios
1/2 cup crumbled feta cheese
2 tbsp extra-virgin olive oil
2 tbsp lemon juice
Salt and pepper to taste

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Instructions

Bring 2 cups of water to a boil in a saucepan. Add bulgur wheat, cover, and remove from heat. Let it sit for 15-20 minutes until the water is absorbed and the bulgur is tender.
Fluff the bulgur with a fork and let it cool to room temperature.
In a large bowl, combine the cooked bulgur, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and pistachios.
Drizzle with olive oil and lemon juice, then toss to coat evenly.
Gently fold in the crumbled feta cheese.
Season with salt and pepper to taste.
Chill for 30 minutes before serving for best flavor.

Notes

You can substitute quinoa for bulgur for a gluten-free version.
Feel free to adjust herbs and veggies to your preference.
This salad stores well in the fridge for up to 3 days.