This chopped salad packs every amazing ingredient into each bite, for an herby, tangy, and refreshing lunch or snack.
Makes: 4 servings
Serving Size: 319g
Prep Time: 5 minutes
Total Time: 5 minutes
Nutrition Facts: 241 calories / 42g carbs / 15.5g protein / 12g fat
Ingredients:
- 2 cups (364g) cooked bulgur wheat
- 1 (253g) 15-oz can chickpeas (drained)
- 1 (300g) cucumber (chopped)
- ½ cup (46g) fresh parsley (chopped)
- ½ cup (46g) mint (chopped)
- 1 cup (112g) “Athenos”crumbled feta cheese
- ⅓ cup (65g) red onion (diced)
- ¼ cup (31g) roasted salted pistachios (chopped)
- ¼ cup (61g) lemon juice
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a large mixing bowl and toss.
- Optional: serve with grilled chicken or tofu for extra protein, macros will vary.
Notes:
- You can substitute bulgur wheat for quinoa or another whole grain.
- To make vegan, substitute feta cheese with a dairy-free substitute or omit altogether.
