Mediterranean Bulgur Bowl, Minty Lemon Spritz, and Something Wilder

Ingredients

For the Bulgur:

• 1 cup bulgur wheat
• 2 cups water or vegetable broth
• Pinch of salt

For the Bowl:

• 1 cup cherry tomatoes, halves
• 1 cup cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the Lemon-Tahini Dressing:

• 1/4 cup tahini
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 clove garlic, minced
• 1 tablespoon maple syrup or honey
• Salt and pepper, to taste
• Water, as needed to thin the dressing

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Instructions

Cook the Bulgur:

• In a medium saucepan, bring the water or vegetable broth to a boil. Add a pinch of salt and the bulgur. Reduce heat to low, cover, and let it simmer for about 12-15 minutes, or until the bulgur is tender and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.

Prepare the Vegetables:

• While the bulgur is cooking, prepare the vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, Kalamata olives, chickpeas, parsley, and mint. Toss gently to mix.

Make the Dressing:

• In a small bowl, whisk together the tahini, olive oil, lemon juice, garlic, and maple syrup or honey. Season with salt and pepper to taste. Add water, one tablespoon at a time, to reach your desired consistency.

Assemble the Bowl:

• Once the bulgur has cooled, add it to the vegetable mixture and toss to combine. Drizzle the lemon-tahini dressing over the bowl and gently toss again to coat all the ingredients.

Serve:

• Divide the Mediterranean bulgur mixture into bowls. Top each bowl with crumbled feta cheese and an extra sprinkle of fresh herbs, if desired. Enjoy immediately or store in the refrigerator for up to 3 days for meal prep.