Jennifer Aniston's favourite bulgur salad

Jennifer Anniston’s Favourite Bulgur Salad

Ingredients

For the Bulgur Wheat:
▢ 1 cup bulgur wheat* (or quinoa for gluten free)
▢ 2 cups water or vegetable or chicken stock*
For the Salad Dressing:
▢ ¼ cup freshly squeezed lemon juice
▢ ¼ cup extra virgin olive oil
▢ ½ teaspoon kosher salt* more to taste
▢ ¼ teaspoon ground black pepper

For the Salad:
▢ 1 English cucumber chopped (about 1 cup)
▢ 1 15 oz. can chickpeas, drained and rinsed
▢ ⅓ cup red onion chopped
▢ ½ cup fresh mint chopped
▢ ½ cup fresh parsley chopped
▢ ½ cup pistachios shelled and roughly chopped
▢ ½ cup crumbled feta

To cook bulgur wheat, place bulgur and 2 cups of water (or chicken or veggie broth) in a small saucepan (with a lid) over medium heat. Bring to a boil, put the lid on, turn down the heat to low and cook until all the cooking liquid is absorbed. Let it rest while you are working on the rest of the ingredients. Right before adding it to the salad, fluff it with a fork.

To make the salad dressing: In a measuring cup (or a small bowl), whisk together lemon juice, olive oil, and salt and pepper.
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To assemble the salad: In a large salad bowl, place the cooked bulgur, chickpeas, red onion, fresh herbs, pistachios, and feta cheese. Drizzle with the salad dressing. Give it a gentle toss, taste for seasoning, and add more if necessary before serving.
I prefer to add the cucumbers right before serving as they tend to get soggy if they are mixed with the dressing too early.