Bulgur Salad with Feta

Ingredients

• 400 ml Vegetable broth
• 200 g bulgur
• 3 tomatoes
• 2 small red onions
• 1 Garlic clove
• 1 chili pepper
• 175 g chickpeas (canned)
• 1 handful fresh sage
• 50 g almond kernels
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 1 lemon (juice)
• 80 g feta

Instructions

1. 1.

   Heat the broth in a pot, stir in the bulgur and let it soak for about 30 minutes. Wash the tomatoes, cut off the stems and dice them. Peel the onions and garlic; slice the onions into thin rings and finely press the garlic.

2. 2.

   Slice the chili pepper lengthwise, remove the seeds and dice finely; drain the chickpeas and pat dry.

3. 3.

   Wash the sage, shake it dry and finely chop the leaves. Roughly chop the almonds and toast them in a pan without oil, then set aside to cool.

4. 4.

   In the same pan warm the olive oil, add the sage, garlic and chili, sauté briefly. Season with salt, pepper and 3 tbsp lemon juice.

5. 5.

   In a bowl combine the bulgur with the chickpeas and half of the tomatoes, onions, almonds and the vinaigrette. Then transfer into four small bowls and add the remaining tomatoes, almonds and onions. Sprinkle with diced feta cheese and drizzle the rest of the dressing over it. Garnish with sage.