A refreshing and hearty Mediterranean-inspired salad featuring bulgur, chickpeas, and fresh herbs.
Bring the water to a boil in a medium saucepan.
Use a lid to speed up the boiling process and conserve heat.
Remove the saucepan from heat and stir in the bulgur and salt.
Stir well to ensure the bulgur is evenly moistened.
Cover the saucepan and let the bulgur sit until tender, about 20 minutes.
Check the texture of the bulgur after 15 minutes to ensure it's not overcooked.
Drain any excess water from the bulgur and transfer it to a large mixing bowl to cool.
Press gently with a spoon to remove as much water as possible.
Chop the tomatoes, green onions, mint, and parsley, and mince the garlic.
Use a sharp knife for precise and clean cuts.
Juice the lemon and mix it with olive oil and black pepper to create the dressing.
Whisk the dressing to emulsify the oil and lemon juice.
Combine the cooled bulgur with the chopped vegetables, herbs, chickpeas, and feta cheese in the mixing bowl.
Toss gently to avoid breaking the feta cheese.
Pour the dressing over the salad and toss to coat evenly.
Taste and adjust seasoning if needed.
Serve the salad in individual bowls or a large serving dish.
Garnish with extra parsley or a lemon wedge for presentation.
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