Greek Style Bulgur Salad With Chickpeas Feta And Olives Recipes

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

Bulgur Greek Salad image

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

Ingredients

1-1/2 cups bulgur
3 cups boiling water
1/4 cup plus 2 tablespoons lemon juice, divided
1 teaspoon salt, divided
1-1/4 cups cubed cooked chicken breast
1-1/4 cups chopped cucumber
1/2 cup cherry tomatoes, halved
1/3 cup Greek olives
1/4 cup minced fresh parsley
1/4 cup roasted sweet red peppers, drained and chopped
1/4 cup chopped red onion
3 tablespoons minced fresh basil
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/4 cup crumbled feta cheese

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

Greek-Style Bulgur Salad With Chickpeas, Feta and Olives image

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.

Ingredients

3/4 cup low sodium vegetable broth or 3/4 cup water
2 tablespoons low sodium vegetable broth or 2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup Bulgar wheat (fine grain, fancy)
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and pepper, to taste
1 (15 ounce) can chickpeas, rinsed and drained
12 kalamata olives, pitted
1/2-3/4 cup feta cheese, crumbled (2-3 ounces)

BULGUR GREEK SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Bulgur Greek Salad image

Steps:

Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, about 20 minutes. Drain and let cool.
Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar and a pinch each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion and olives; season with salt and pepper and toss. Let sit 20 minutes.
Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss. Top each serving with the pepperoncini.

Ingredients

1 1/2 cups bulgur wheat
1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
Pinch of sugar
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 Persian cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 small red onion, thinly sliced
1/2 cup halved pitted kalamata olives
4 ounces herb-marinated feta, crumbled
1/4 cup torn fresh mint
1/4 cup torn fresh parsley
4 to 6 pepperoncini

BULGUR SALAD WITH CHICKPEAS AND FETA

Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.

Provided by KelBel

Categories Grains

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Bulgur Salad With Chickpeas and Feta image

Steps:

Bring 2 cups water to boil in medium saucepan.
Remove from heat; add bulgur and salt and stir to blend.
Cover and let stand until bulgur is just tender, about 20 minutes.
Drain well, pressing to extract excess water.
Transfer bulgur to large bowl; cool.
Mix in remaining ingredients.
Season with salt and pepper and serve.

Ingredients

2 cups water
1 cup bulgur
1 teaspoon salt
1 (15 1/2 ounce) can chickpeas, rinsed, drained
1 cup plum tomato, diced
1 garlic clove, minced
1/2 cup feta cheese, crumbled
1/2 cup green onion, chopped
1/3 cup of fresh mint, chopped
1/3 cup fresh Italian parsley, chopped
3 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 teaspoons lemon peel, grated

FETA GARBANZO BEAN SALAD

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Feta Garbanzo Bean Salad image

Steps:

Place the first 11 ingredients in a large bowl; toss to combine. Sprinkle with cheese.

Nutrition Facts : Calories 268 calories, Fat 16g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 586mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1-1/2 cups coarsely chopped English cucumber (about 1/2 medium)
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, seeded and chopped
1/4 cup thinly sliced red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
5 cups torn mixed salad greens
1/2 cup crumbled feta cheese

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

Provided by Sara Buenfeld

Categories Dinner, Lunch

Time 15m

Number Of Ingredients 13

Greek chickpea salad with melting feta image

Steps:

Mix the vinegar with the oil and oregano in a bowl. Pile in the rest of the salad ingredients, but don't toss yet.
Mix the flour and cumin, then toss in the feta to coat. Heat the oil in a non-stick frying pan and briefly fry the cheese, flicking the pieces over to cook on all sides. Toss the salad, pile onto plates and scatter over the cheese to serve.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 1.8 milligram of sodium

Ingredients

1 tsp red wine vinegar
2 tsp rapeseed oil
good pinch of dried oregano or 1 tsp fresh, chopped
175g canned chickpeas , drained
1 small red onion , finely chopped
10cm/4in piece of cucumber , cut into chunks
6 pitted Kalamata olives , halved and rinsed to remove excess salt
3 tomatoes , cut into wedges
small handful mint leaves
2 tsp plain flour
½ tsp ground cumin
100g reduced-fat feta (sometimes called salad cheese), cubed
1-2 tsp rapeseed oil

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In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.

Greek Style Bulgur Salad With Chickpeas Feta And Olives Recipes

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

GREEK-STYLE BULGUR SALAD WITH CHICKPEAS, FETA AND OLIVES

BULGUR GREEK SALAD

BULGUR SALAD WITH CHICKPEAS AND FETA

Simple, satisfying meal. Serve with Pita bread for an easy weeknight meal or as a side to grilled chicken.

FETA GARBANZO BEAN SALAD

This super quick garbanzo bean salad is a hit with my crowd. If there are any leftovers, which rarely happens, I pile them into pitas for lunches the next day! You can also add grilled chicken or steak to turn it into a hearty main-dish salad.-Judy Doepel, Ballston Lake, New York

GREEK CHICKPEA SALAD WITH MELTING FETA

This easy Greek classic with red onion, cucumber and olives is made more filling with chickpeas and pan-fried feta

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