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Middle Eastern Salad

2041 originals, 5 faves, 1 list


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Ingredients for 6 servings

3 cups vegetable broth

1 1/2 cups uncooked bulgur wheat

One 15-ounce can chickpeas or garbanzo beans, rinsed and drained

1 cup peeled and chopped cucumber

1/2 cup chopped celery

6 scallions, sliced

2 cups halved cherry tomatoes

6 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

3 teaspoons chopped fresh dill, or 1 teaspoon dried dill

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

One 4-ounce package crumbled feta cheese

1/2 cup pine nuts, toasted

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