Mediterranean Bulgur Salad with Lemon-Dill Dressing


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!
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!
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