I would like to thank Robyn for having me as a guest on her site. This salad was inspired by my recent visit to Hyder’s Mediterranean Market in Worcester, MA. You can read my essay about that visit on my site. The salad is super simple to prepare and full of dietary fibers, proteins and other nutrients. Charring of the bell peppers brings out such richness of smoky and sweet flavors that simply pairing it with feta and a bit of salt is perfect. A great make ahead salad as well.
Chickpeas, Bulgur, Roasted Bell Peppers & Feta Salad
1/2 cup bulgur wheat
1 1/4 cups boiling water
1 15.5oz can chickpeas, rinsed and drained
1 bunch green onions, green and white parts, chopped
¼ cup parsley, chopped
3 bell peppers, cored and seeded
Salt to taste
2 Tablespoons olive oil (optional)
3oz feta, cubed
Place bulgur wheat in a medium bowl and pour boiling hot water over it. Cover with Saran wrap and let sit for 20-30 minutes until liquid is absorbed. The bulgur will get fluffy and has a chewy texture when ready.
Place on parchment paper lined cookie sheet the bell peppers, skin side up and char under oven’s broil mode. Once well charred, remove into a Ziploc bag, seal and let cool. Once cooled, take out of Ziploc bag, peel skin off, it should slide off easily, and dice bell pepper.
Drain bulgur wheat of excess water and add it into a bowl with diced bell peppers, chickpeas, green onions, parsley and salt to taste. Keep refrigerated until serving. Add the cubed feta just before serving. Bon Appetit!
Shulie Madnick is an Israeli born Bene Israeli Indian cooking instructor, recipe developer, food and cultural writer and a food photographer. She had her recipes and photos published at The Washington Post, Fine Cooking Magazine and Washington Jewish Week among other publications. You can contact her through her site foodwanderings.blogspot.com. You can also find Shulie @foodwanderings on Twitter.