Middle Eastern Salad

A lemon vinaigrette deliciously accents nutty bulgur wheat, chickpeas, cucumber, tomatoes, feta cheese, and pine nuts. You can make this salad ahead of time.–Dot Vartan

LC Beg Pardon, But What Exactly Is Bulgur Note

Bulgur wheat, according to author Dot Vartan, “is made from cooked wheat berries that have had the bran removed and are then dried and crushed. This light grain cooks quickly and has a nutty taste. It can be found in the natural food section of your local supermarket.”

Middle Eastern Salad Recipe

  • Quick Glance
  • 20 M
  • 45 M
  • Makes 6 servings


  • 3 cups vegetable broth
  • 1 1/2 cups uncooked bulgur wheat
  • One 15-ounce can chickpeas or garbanzo beans, rinsed and drained
  • 1 cup peeled and chopped cucumber
  • 1/2 cup chopped celery
  • 6 scallions, sliced
  • 2 cups halved cherry tomatoes
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 teaspoons chopped fresh dill, or 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • One 4-ounce package crumbled feta cheese
  • 1/2 cup pine nuts, toasted


  • 1. Bring the broth and bulgur to a boil in a large saucepan. Reduce the heat, cover, and simmer for 22 to 25 minutes, or until liquid is absorbed and the bulgur is tender.
  • 2. Transfer the bulgur to a large non-reactive bowl. Cool to room temperature.
  • 3. Add the chickpeas, cucumber, celery, onions, and tomatoes. Mix to combine.
  • 4. Whisk together the oil, lemon juice, dill, salt, and pepper in a small bowl. Pour the dressing over the salad and toss to coat. Fold in the cheese and pine nuts.
  • 5. Refrigerate for at least 2 hours before serving.
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