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Ingredients: (6 servings)
3 cups quinoa or bulgur wheat, cooked (1 cup uncooked)
1 English cucumber, chopped
1/2 cup red onion, diced (~1 small onion)
1/2 cup fresh parsley
1/4 cup fresh mint
1 cup crumbled feta
1 x 15-ounce can garbanzo beans, rinsed and drained
1/2 cup pistachios, chopped
1/4 cup lemon juice
2 tbsp extra virgin olive oil
1 tsp salt and 1/2 tsp black pepper
1. In a saucepan, cook the bulgur according to the package directions. Once fully cooked, transfer to a bowl and let cool.
2. While the bulgur is cooking, get chopping! Chop, slice and dice the remaining ingredients on and add to the cooled bulgar.
3. In a small bowl, whisk together the lemon juice, olive oil, salt and pepper to make a dressing. Drizzle over the salad and mix everything together.
This salad can be enjoyed at room temperature or keeps well in the fridge for lunch the next day!