| 1 | cup boiling water |
| 3/4 | cup uncooked bulgur |
| 1 | can (15 oz) Progresso® chick peas (garbanzo beans), drained, rinsed |
| 1 | small cucumber, chopped (1 cup) |
| 8 | medium green onions, thinly sliced (1/2 cup) |
| 1/2 | cup crumbled feta cheese (2 oz) |
| 1/4 | cup chopped fresh parsley |
| 2 | tablespoons lemon juice |
| 2 | tablespoons olive or vegetable oil |
| 1/2 | teaspoon salt |
| 4 | medium tomatoes |
Serve with...
Bread Machine Potato-Rosemary Bread
Total Time:
3 hours 40 min
| 1. | In small bowl, pour water over bulgur. Let stand 30 minutes. |
| 2. | Meanwhile, in large bowl, mix remaining ingredients except tomatoes. Core tomatoes. Make 4 cuts in each tomato from top to bottom without cutting all the way through bottom of tomato. Place tomatoes on individual plates. |
| 3. | Stir bulgur into bean mixture; spoon into tomatoes. |
|
| Use your prettiest ripe tomatoes for this salad. The tomatoes serve as an edible salad holder, and having them at peak ripeness makes them easy to eat with the salad. |
|
| This salad can be made ahead, even the day before if you like! The bulgur will continue to absorb the lemony dressing, so you may want to stir in a little olive oil to moisten it before serving. |
|
| Feta cheese is a salty Greek cheese that has a tangy flavor. Look for flavored feta cheeses as well. |
Nutrition Information:
390 ( 120); 13g ( 3 1/2g, 0g); 15mg; 480mg; 54g ( 13g, 6g); 15g 30%; 45%; 15%; 25% 2 1/2 ; 1/2 ; 1 ; 1 ; 2 3 1/2