On the Light Side: Bulgur, Chickpea, Feta Salad

Of course, for reasons I can't fathom, I weigh myself before Thanksgiving. This is never a good idea. The scale tells me bad things. I have a lot of food enjoyment plans ahead of me. Why did I do this to myself?

Obviously, I am not changing my Thanksgiving menu and no way am I going to watch what I eat on my honeymoon. Yet, that number that I saw on the scale rings in front of me.  I can only think to eat light before the big day and work out like nobody's business. 


I decide to make a Bulgur Chickpea salad. Whole grains and lean protein. I also decide to add a bit of cheese. Cheese never hurts and feta is suppose to be a somewhat good for you cheese. This is what I got together:


1 1/2 cups boiling water
1 cup uncooked bulgur
4 1/2 tablespoons of fresh lemon juice (more of you choose)
1 can of chickpea/garbanzo beans
1 cucumber
2 celery stalks (chopped)
1/2 cup red onion (chopped)
1/4 pound of crumbled feta cheese (more if you choose)
3 teaspoons fresh dill (chopped fine)
2 tablespoons olive oil
salt and pepper (as much as you desire)


So, this recipe is ridiculously easy.  You actually  don't cook anything at all if you discount the boiling water.


First, you combine the water, bulgur, and half of the lemon juice in a bowl. Let it sit for about 15-20 minutes until the bulger soaks up all the liquid.

 During that 15-20 minutes, I take the opportunity to chop all the veggies that need to be chopped and chop the cheese too. I got a block of feta (you can also buy it precrumbled) so I had to crumble it myself.

Then I mix the bulgur, veggies, and cheese in a large bowl throwing in the chickepeas, olive oil, the rest of the lemon juice, and salt and pepper.

Then I chill for an hour. Then I serve. It is that easy.

It is light and tangy and oh so good. Luckily good for me too! Let that waist line whittle a little until Turkey day. I'm ready to fill her up. Are you? xoxo happy nibbling!