The problem for me is I'm not a fan of mint, so that's out. 😐 I'm not really crazy about cucumber in salad either, and I would rather have roquefort cheese, feta is too bland. And I would substitute almonds in this instead of pistachios. This is probably why I don't lose weight, you have to eat this exact same salad, every day, for TEN years! 😳 Oh get real, Jan, I could eat this salad ever single day for the rest of my life and I still wouldn't look like them 😭
I do however like bulgar, chickpeas and red onion, so maybe I will alter this a bit and make it after I float a loan at Kroger's for pistachios. But wait, they didn't eat dressing on this. What? No dressing? Oh, this is a game changer, I don't think I could eat salad with no dressing.
Seriously, I do think this would be good with a drizzle of EVOO and a squeeze of lemon juice, made just like the recipe, but omitting the mint.
1 cup of bulgur
2 diced cucumbers
1 (15-oz) can of chickpeas, rinsed and drained
¼ cup finely diced red onion
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
½ cup crumbled feta cheese
½ cup salted pistachios, chopped
Steps
Cook bulgur according to package instructions, and allow to cool completely.
In a large bowl, stir together all ingredients until well combined.
Serve right away, or move to an airtight container to store in the fridge for up to a week.
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