The fresh taste of cucumbers and garden herbs combine with the hearty appeal of chickpeas and bulgur to create a main course salad dressed with Cabot’s creamy, tangy Greek Yogurt.
1¼ cups water
1 teaspoon salt
1 cup raw bulgur
¼ cup Cabot Lowfat Plain Greek Yogurt
3 tablespoons extra virgin olive oil
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 cups halved and thinly sliced English cucumber
1 (15.5-ounce) can chickpeas, rinsed and drained
3 tablespoons chopped fresh oregano or mint (optional)
BRING water and salt to boil in saucepan; turn off heat, stir in bulgur, cover pan and let stand for 20 to 30 minutes until water is absorbed.
UNCOVER and let cool to room temperature (spread out on baking sheet to cool faster).
WHISK together yogurt, olive oil, lemon zest, lemon juice and pepper, in large bowl. Add cucumber, chickpeas, cooled bulgur and herb, if using; toss together well. Cover and refrigerate for at least 1 hour for cucumber juices to soften bulgur further and flavors to meld.
Tasty and great light dinner for a hot summer day, 95 degrees not withstanding the heat index. Made as directed with two additions, two cans of flaked tuna and half of a diced red bell pepper. Served with a caprese salad and a glass of Chardonnay, it was very satisfying.
So easy and so delicious and a bonus that it's pretty healthy too!