Greek Salad-Tabbouleh Mash Up
Fresh and full of colours, this is the perfect compliment for a lamb or pork dish.
Servings: 2
Ingredients
- ½ cup bulgur wheat
- 2 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- 2 tbsp chopped fresh mint + leaves for serving
- 2 tbsp chopped fresh flat-leaf parsley
- 1 tbsp chopped fresh oregano
- ½ cup cherry tomatoes halved
- ½ cup chopped cucumber
- ½ cup chopped red bell pepper
- ½ cup canned no-salt-added chickpeas rinsed and drained
- ¼ cup chopped red onion
- 2 tbsp chopped pitted kalamata olives
- 2 tbsp crumbled feta cheese
- Ground black pepper
Instructions
- Prepare the bulgur according to package directions. Set aside to cool. When cooled, fluff with a fork and stir in the vinegar, oil, mint, parsley, and oregano.
- To serve, divide the bulgur between 2 bowls and top each with the tomatoes, cucumber, bell pepper, chickpeas, onion, olives, and cheese. Garnish with mint leaves and season with black pepper.