Post by goodcookin on Aug 16, 2008 11:50:04 GMT -5
Greek Style Bulgur Salad with Chickpeas, Feta and Olives
From "The PDQ (Pretty d**n Quick) Vegetarian Cookbook" by Donna
A Greek rendition of Lebanese tabbouleh, this salad gets its kick from tangy feta and salty kalamata olives. For a vegan dish, replace the feta with about 1/2 cup marinated artichoke hearts, drained and quartered, or additional olives.
3/4 cup low sodium vegetable broth, or water
2 tablespoons lemon juice, preferably prepared from frozen concentrate
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup fine grain bulgur, "fancy"
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and freshly ground pepper, to taste
1 (15-ounce) can chickpeas
12 kalamata olives, pitted or other good-quality black olives
1/2 cup crumbled feta cheese, about 2 to 3 ounces
ready washed romaine lettuce leaves, to serve (optional)
cherry tomatoes, for garnish (optional)
In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from the heat and let cool 5 minutes. Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all of 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; stir well to combine. Add the bulgur, 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. If desired, serve over romaine lettuce leaves, garnished with cherry tomatoes.
Makes 4 main dish or 8 side dish or appetizer servings.
Per serving: Cals 362 (62% fat); Total Fat 15g (sat fat 3g); Carbs 46g; Fiber 11g; Prot 14g; Chol 13mg; Sodium 461mg.
From "The PDQ (Pretty d**n Quick) Vegetarian Cookbook" by Donna
A Greek rendition of Lebanese tabbouleh, this salad gets its kick from tangy feta and salty kalamata olives. For a vegan dish, replace the feta with about 1/2 cup marinated artichoke hearts, drained and quartered, or additional olives.
3/4 cup low sodium vegetable broth, or water
2 tablespoons lemon juice, preferably prepared from frozen concentrate
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 cup fine grain bulgur, "fancy"
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried oregano
salt and freshly ground pepper, to taste
1 (15-ounce) can chickpeas
12 kalamata olives, pitted or other good-quality black olives
1/2 cup crumbled feta cheese, about 2 to 3 ounces
ready washed romaine lettuce leaves, to serve (optional)
cherry tomatoes, for garnish (optional)
In a medium saucepan over medium heat, bring the broth, lemon juice, onion powder, and garlic powder barely to a simmer. Remove from the heat and let cool 5 minutes. Add the bulgur, stirring well to combine. Let stand until the bulgur has absorbed all of 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; stir well to combine. Add the bulgur, 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. If desired, serve over romaine lettuce leaves, garnished with cherry tomatoes.
Makes 4 main dish or 8 side dish or appetizer servings.
Per serving: Cals 362 (62% fat); Total Fat 15g (sat fat 3g); Carbs 46g; Fiber 11g; Prot 14g; Chol 13mg; Sodium 461mg.