Bulgur Salad

 

• 1 cup of bulgur
• 2 diced cucumbers
• 1 (15-oz) can of chickpeas, rinsed and drained
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint
• ½ cup crumbled feta cheese
• ½ cup salted pistachios, chopped

1. Cook bulgur according to package instructions, and allow to cool completely.
2. In a large bowl, stir together all ingredients until well combined.
3. Add dressing
4. Serve right away, or move to an airtight container to store in the fridge for up to a week.

Chickpea Tuna Salad

 

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon nonpareil capers, rinsed and chopped
• 1 tablespoon finely chopped shallot
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 (15 ounce) can no-salt-added chickpeas, rinsed
• 1 (6.7 ounce) jar oil-packed tuna, drained
• 1 cup halved cherry tomatoes
• 1 cup thinly sliced English cucumber
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 3 tablespoons extra-virgin olive oil
• 3 cups baby spinach

Directions

1. Stir lemon juice, capers, shallot, salt and pepper together in a large bowl. Let stand for 5 minutes.
2. Meanwhile, toss chickpeas, tuna, tomatoes, cucumber, feta and dill together in a large bowl.
3. Whisk oil into the lemon juice mixture until fully incorporated. Spoon about 5 tablespoons of the dressing into the chickpea mixture; toss to coat.
4. Add spinach to the remaining dressing in the large bowl; toss to coat. Divide the spinach evenly among 4 plates; top each plate with 1 1/4 cups chickpea mixture. Serve immediately.

To make ahead

Prepare through Step 3 and refrigerate in an airtight container for up to 1 day.

Nutrition Facts

Serving Size: 3/4 cup spinach & 1 1/4 cups chickpea mixture Per Serving: 357 calories; fat 19g; cholesterol 30mg; sodium 555mg; carbohydrates 23g; dietary fiber 6g; protein 21g; sugars 3g; niacin equivalents 6mg; saturated fat 5g; vitamin a iu 1869IU; potassium 505mg.