Ingredients
1/2 cup wholewheat bulgur (measured dry)
1/2 an onion, chopped
2 cloves of garlic, minced
1 can of chickpeas, drained
1/2 a large cucumber, diced
Handfull of fresh dill, chopped
Handfull of fresh mint, chopped
A few handfuls of baby spinach, roughly chopped (can substitute any salad greens)
Zest of one lemon

Dressing
2 tablespoons olive oil
2 tablespoons lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Toppings
Crumbled feta
Pine nuts or walnuts

Instructions
Cook the bulgur according to the instructions on the package, and allow to cool completely.

Fry onions in oil over medium heat, until translucent. Add garlic and cook for another minute or so. Transfer to a large bowl, and allow to cool. Once cool, add the chickpeas and toss to combine. Then mix in the bulgur, cucumber, herbs, spinach, and lemon zest.

Prepare the dressing by combining all ingredients in a small jar and shaking until well mixed and creamy. Assemble the salad in bowls with toppings and dressing. Yum!

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Recipe adapted from Steph Blackwell’s email newsletter.