Greek Style Bulgur Salad With Chickpeas Feta And Olives Recipes

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

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 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

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL

Bulgur is one of those ancient grains that is coming back into style because it is healthful and versatile. This particular salad is made with cracked wheat which cooks up fast and gives the salad a nutty flavor and chewy component. I make this with a homemade red wine vinaigrette made with extra-virgin olive oil, red wine vinegar, a little mustard (whole grain), salt and pepper.

Provided by threeovens

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Bulgur Salad With Chickpeas, Feta, and Basil image

Steps:

In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
Stir remaining ingredients, except parsley and basil into the bulgur.
Sprinkle with the fresh parsley and basil.
NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.

Nutrition Facts : Calories 451, Fat 30.1, SaturatedFat 7.8, Cholesterol 70.4, Sodium 511.8, Carbohydrate 20.9, Fiber 4.2, Sugar 2.3, Protein 24.9

Ingredients

1 cup cracked bulgur wheat
1 teaspoon bouillon (tomato or chicken is nice)
2 tablespoons olive oil
1/2 teaspoon garlic powder
3/4 cup vinaigrette dressing
3 cups cooked chicken, shredded
1 lb chickpeas, cooked rinsed and drained (canned okay)
1 cup bell pepper, chopped (any colors)
4 ounces feta cheese, crumbled
1 cup fresh parsley, coarsely chopped
1 cup fresh basil, coarsely chopped

GREEK SALAD

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad is dressed lightly with olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

Provided by Lidey Heuck

Categories dinner, easy, lunch, quick, weekday, salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

Greek Salad image

Steps:

In a bowl or small glass measuring cup, whisk together the vinegar, garlic, oregano, salt and pepper. Gradually whisk in the olive oil, then set aside.
Arrange the tomatoes, cucumber and bell pepper in a large shallow serving bowl. Scatter the olives, capers and onions on top, then drizzle about half the dressing evenly over the salad.
Place the slices of feta on top of the salad and drizzle with additional dressing to taste. Serve at room temperature.

Ingredients

2 tablespoons red wine vinegar
1 small garlic clove, grated or finely minced
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 pound ripe red tomatoes, cored and cut into wedges (2 or 3 tomatoes)
1 English cucumber, halved lengthwise and sliced 1/2-inch thick
1 green bell pepper, cored, halved lengthwise and sliced 1/4-inch thick
3/4 cup Kalamata olives
1 tablespoon capers, drained
1/2 medium yellow or red onion, very thinly sliced into rings
8 ounces Greek feta cheese, sliced 1/2-inch thick

GREEK-STYLE CHICKPEA SALAD

This is a light, healthy, and refreshing salad! I found this gem in the Cook's Illustrated "The Best Light Recipe" book and I have made it many times since. Basically you are just chopping things up and throwing them together in a bowl so even the kids can help with this one. Very tasty, and excellent served over a bed of greens and herb garlic pita chips. I've tweaked it ever so slightly. This salad can be refrigerated in an airtight container for up to 3 days. Season with additional lemon juice, salt, pepper, and oil as needed before serving. Very easy clean up, and your salad is ready in less than 20 minutes.

Provided by MelvinsWifey

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Greek-Style Chickpea Salad image

Steps:

In a large bowl, toss together chickpeas, onion, cucumber, mint, feta and parsley.
In a small bowl, whisk together lemon juice, olives, mustard, oil, and garlic.
Pour dressing into the large bowl with chickpeas and vegetables until combined.
Season with salt and pepper to taste.

Nutrition Facts : Calories 233.6, Fat 6.5, SaturatedFat 2, Cholesterol 8.9, Sodium 603.5, Carbohydrate 36, Fiber 6.9, Sugar 1.1, Protein 9.1

Ingredients

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
2 ounces feta cheese, crumbled (about 1/2 cup)
1 tablespoon fresh parsley, minced
3 tablespoons lemon juice
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard (use any variation)
1 tablespoon olive oil
1 garlic clove, minced
salt and pepper (to taste)

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

GREEK-STYLE CHICKPEA SALAD

As the Summer of Death and Bizarre Weather comes to a close, so does Healthy and Delicious' occasional series on mayo-less salads. Our fourth and final recipe is Greek-Style Chickpea Salad from Cook's Illustrated Best Light Recipe. A chickpea-based concoction, it relies on cucumber for freshness, onion for zest, and a smattering of feta cheese for tang (or, as some are wont to call it, "feta-ey-ness"). Everything balances perfectly with the dressing. Too often, grain and bean salads are over-dressed, leaving the contents to stew in a pool of flavored grease. It's not good for healthy eating or the texture of the food. This dish bucks that trend by using just the right ratio of lemon juice, Dijon mustard, olives, and olive oil. It clings lightly to the chickpeas instead of drenching them. And whether you're concerned about weight or leaky Tupperware at your Labor Day picnic, this is undoubtedly a good thing. Oh, and it's delicious, too, as Cook's Illustrated recipes tend to be. The Best Light Recipe tome is quickly becoming an all-star of my cookbook collection, joining the ranks of their Best 30-Minute Recipe book and Christopher Kimball's The Cook's Bible. All are highly suggested reading. Enjoy the end of your mayo-less summers. See you in the mayo-less autumn.

Provided by tdlopez

Categories Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Greek-Style Chickpea Salad image

Steps:

Procedure.
In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.

Ingredients

2 (15 1/2 ounce) cans chickpeas, drained and rinsed
1/2 small red onion, minced
3/4 cup cucumber, peeled, seeded, and chopped (about 1/2 large cucumber)
1/4 cup fresh mint leaves, minced
1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice (about 1 large lemon)
2 tablespoons kalamata olives, pitted and minced
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 garlic clove, minced
salt & freshly ground black pepper

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

BULGUR-AND-CHICKPEA SALAD

This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 8

Bulgur-and-Chickpea Salad image

Steps:

In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g

Ingredients

1 cup bulgur
2 cups boiling water
1 can (15.5 ounces) chickpeas
1 tablespoon lemon zest and 2 tablespoons juice
3 tablespoons extra-virgin olive oil
1/4 cup roughly chopped fresh dill
1/2 cup crumbled feta (2 ounces)
Salt and pepper

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BULGUR GREEK SALAD

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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.

BULGUR SALAD WITH CHICKPEAS, FETA, AND BASIL

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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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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

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This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.

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