Looking for an easy healthy dinner salad to start off the new year?  This one hits all the marks! No need to cook the bulgur on the stove, just boil a kettle and pour it over!

INGREDIENTS

1/2 cup SOOC Dill Olive Oil
1/4 cup SOOC Sicilian Lemon White Balsamic
Juice and zest of 1/2 a lemon
1 teaspoon ground cumin
1 cup cocktail (also called Campari) tomatoes, quartered (or cherry tomatoes, halved)
1 can chickpeas, drained
1  English cucumber diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic mashed & finely minced
2 cups bulgur
1/2 cup crumbled feta (optional)
sea salt and pepper to taste
a few (or more) sprigs of fresh cilantro is always good!

DIRECTIONS

Combine the first 4 ingredients and shake up in a lidded jar or whisk in a bowl, combine with everything EXCEPT the BULGUR & FETA, mix well. Marinate these ingredients for up to an hour in the refrigerator. Then in a large heatproof bowl, pour the boiling water over bulgur (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta & cilantro (if using). Adjust the seasoning again and serve.Serves 4 as a main course or 6 as a side