Recipe: Bulgur and Chickpea Salad

BULGUR AND CHICKPEA SALAD

Coarse salt
1 1/2 cups medium bulgur
1 1/2 cups canned chickpeas, rinsed and drained
1/2 teaspoon ground cumin
1/4 cup extra-virgin olive oil, divided use
6 ounces feta, coarsely crumbled
1/2 cup finely sliced sun-dried tomatoes (if not oil-packed, rehydrate)
1 small cucumber, peeled, seeded and chopped into small dice
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
Freshly ground black pepper
Juice from 1/2 lemon (about 2 tablespoons), more to taste
1 lemon, sliced into wedges

In a small pan, bring 3 cups salted water to a boil. Put the bulgur in a medium heatproof bowl and pour the boiling water over the bulgur. When the water is absorbed and the bulgur is al dente (about 15 minutes), drain the bulgur and let it rest 10-20 minutes.

Fluff it with fork and combine it with the chickpeas in a large bowl. Add the cumin and 3 tablespoons of the olive oil and toss. Stir in the feta, sun-dried tomatoes, cucumber, parsley and mint. Add salt and pepper to taste. Add the lemon juice to taste. Let sit for 15 minutes; taste and add more salt or lemon juice, if needed.

Drizzle with the remaining 1 tablespoon olive oil and serve at room temperature with the lemon wedges on the side.