Bulgur Salad with Chickpeas, Feta, and Mint

Name: Bulgur Salad with Chickpeas, Feta, and Mint
Yield: 6
Ingredients: 1 1/2 cups water; 1 cup bulgur; 1 teaspoon salt; 2 tablespoons olive oil; 8 cloves garlic, thinly sliced; 1/4 cup red wine vinegar; 1/4 cup olive oil; 1 teaspoon finely shredded lime peel; 3 tablespoons lime juice; 1 teaspoon cracked black pepper; 3 cups shredded purchased roasted chicken; 1 15 ounce can can chickpeas or cannellini beans (white kidney beans), rinsed and drained; 1 cup chopped orange, red and/or yellow sweet pepper; 4 ounces feta cheese, cubed (about 1 cup); 1 cup coarsely chopped fresh flat-leaf Italian parsley; 1 cup coarsely chopped fresh mint

Bulgur Salad with Chickpeas, Feta, and Mint was pinched from <a href="http://www.bhg.com/recipe/bulgur-salad-with-chickpeas-feta-and-mint/" target="_blank">www.bhg.com.</a>

INGREDIENTS

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1 1/2 cups water

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1 cup bulgur

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1 teaspoon salt

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2 tablespoons olive oil

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8 cloves garlic, thinly sliced

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1/4 cup red wine vinegar

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1/4 cup olive oil

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1 teaspoon finely shredded lime peel

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3 tablespoons lime juice

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1 teaspoon cracked black pepper

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3 cups shredded purchased roasted chicken

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1 15 ounce can can chickpeas or cannellini beans (white kidney beans), rinsed and drained

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1 cup chopped orange, red and/or yellow sweet pepper

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4 ounces feta cheese, cubed (about 1 cup)

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1 cup coarsely chopped fresh flat-leaf Italian parsley

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1 cup coarsely chopped fresh mint

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