Two-Grain Vegetable Salad with Chickpeas and Feta
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
  • 1 cup (190 g) fine-ground bulgur wheat
  • 1 cup (190 g) Bob’s Red Mill Organic Red Quinoa
  • ½ teaspoon salt
  • 1 medium white onion, diced
  • 2 cups (280 g) diced tomato
  • 8 oz (230 g) fresh green beans, washed, stems trimmed, and chopped into 1-inch pieces
  • 1 (16 oz/450 g) can no-salt-added chickpeas, rinsed and drained
  • 3½ oz (100 g) feta cheese, crumbled
  • 4 tablespoons (60 ml) extra virgin olive oil
  • 6 tablespoons (90 ml) red wine vinegar
  • 2 medium cloves garlic, grated on a microplane or crushed using a mortar and pestle
  • ¾ teaspoon dried oregano
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  1. Put the bulgur in a large bowl and pour 2 cups (475 ml) of hot water on top; soak until softened, about 10 minutes. Drain the bulgur in a fine mesh sieve, pressing with the back of a spoon to extract the excess water. Fluff the bulgur with a fork.
  2. Meanwhile, place the quinoa in a sieve and run under cold running water for about 1 minute. Bring 2 cups (475 ml) of water and the ½ teaspoon salt to a boil in a medium saucepan with a tight-fitting lid. Add the quinoa and bring back up to a boil; cover, reduce heat to medium, and simmer until liquid is absorbed, about 12 to 15 minutes. Remove from heat and fluff the quinoa, then cover the pot and let it sit for 15 minutes covered. Uncover the pot and let the quinoa cool.
  3. Whisk all ingredients for the dressing together in a large bowl. Gently toss in the onion, tomato, green beans, and chickpeas. Taste and add additional salt, pepper, oil, and/or vinegar as desired.
  4. Refrigerate until ready to serve. Right before serving, spread the salad out onto a platter and top with the crumbled feta.
Recipe by An Edible Mosaic™ at