A hearty salad bowl made with bulgur, chickpeas and fresh cherry tomatoes, and a simple dressing of lemon juice and olive oil makes it ready in just minutes.
1/4 cup bulgur
3/4 cup water
2 tablespoons extra virgin olive oil, divided
Juice from 1/4 lemon
Salt, to taste
Freshly ground black pepper
1/3 cup cherry tomatoes, larger ones cut in half
1/4 15-ounce can chickpeas, drained and rinsed
2 ounces feta cheese, crumbled
Place bulgur and water in a saucepan and bring to a boil. Reduce heat, cover and simmer for 12-15 minutes, or until water is absorbed. Fluff with a fork and transfer to a bowl. Toss with 1 tablespoon olive oil, lemon juice and season with salt and pepper. Transfer to a serving bowl and top with tomatoes, chickpeas and feta cheese. Drizzle with remaining 1 tablespoon olive oil and serve.