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Lemon Chickpea + Spinach Bulgur

October 15, 2014

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Simple and packed with flavor, this is a great side dish or lunch meal to throw together using things you have in your pantry.  The lemon dijon dressing is both light and lively and can make a great addition to your meal.  
 
Lemon Chickpea + Spinach Bulgur
  • 1 1/2 cups diced cucumber, I used baby cucumbers 
  • 1 cup bulgur, cooked as directed
  • 2 cups chopped diced tomatoes
  • 1 jar roasted red pepper, drained and chopped
  • 1 can chickpeas, drained and rinsed
  • 1/3 cup lemon juice, fresh
  • 1/3 cup olive oil
  • 1/2 teaspoon honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 1/2 cup crumbled feta cheese, top top
  • 2 cups spinach, diced
  • Salt and freshly ground black pepper
Directions
  1. In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper then stir in the chopped dill.
  2. In a pot, cook bulgur as directed.  
  3. In a large bowl, combine diced tomato, cucumber, roasted red pepper, spinach and chickpeas. 
  4. When bulgur is done, stir in bulgur and dressing and serve!  
  5. It can be served warm or cold.  
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