Bulgur Salad with Chickpeas, Cucumber, Feta and Pistachios

1. 1 Bulgurpack 500 g ≈ 1,28 € 35 g
2. 2 Canned chickpeaspack 400 g ≈ 0,80 € 90 g
3. 3 Cucumbers≈ 2,95 € per kg 100 g
4. 4 Red onion≈ 2,06 € per kg 20 g
5. 5 Feta or brined cheesepack 200 g ≈ 1,79 € 30 g
6. 6 Pistachiospack 150 g ≈ 3,31 € 8 g
7. 7 Fresh mintpack 30 g ≈ 1,31 € 5 g
8. 8 Parsleypack 50 g ≈ 0,98 € 8 g
9. 9 Lemon≈ 4,25 € per kg 25 g
10. 10 Olive oil 8 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the bulgur¹, cover with 80 ml boiling water, add a pinch of salt, cover, and let sit for 15 minutes. For coarse bulgur, simmer in 100 ml water for 8–10 minutes instead. Fluff with a fork and cool completely.

2. Rinse the chickpeas and drain well. Dice the cucumber³ into 7-mm cubes, finely chop the red⁴ onion, and roughly chop the pistachios⁶.

3. Finely chop the mint and parsley⁸. Whisk together lemon⁹ juice, olive oil, and a pinch of salt for the dressing.

4. Combine the bulgur¹, chickpeas, cucumber³, onion, and herbs. Toss with the dressing.

5. Crumble the feta⁵ on top, sprinkle with pistachios⁶, and let sit for 15 minutes to meld flavors.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.