Chewy, tender bulgur combined with crunchy fresh vegetables and chickpeas and seasoned with classic greek flavors of extra-virgin olive oil and dried oregano.
Place the bulgur and chopped arugula in a medium bowl. Add olive oil, oregano and lemon juice and toss to combine. Taste and add salt and pepper as desired.
Top with the chickpeas, tomato, cucumber, bell pepper, red onion, avocado and olives.
Garnish with lemon squeezes and fresh oregano.
Notes
This recipe makes four grain bowls. Each bowl gets ½ cup of grains, ½ cup of spinach, and about ⅓ cup of chickpeas. Tips for Best Results:Use fresh lemon juice.Check your dried oregano for freshness. Spices won't last forever but you can make them last longer with proper storage.Soak rather than cook the bulgur. This method helps the bulgur retain a nice chewy texture which is perfect for salads.How to Prepare the Bulgur If Using DriedThe easiest and best way to prepare bulgur for salads is to soak bulgur rather than cook it. Place ⅔ cup of dried bulgur in a heat safe bowl. Cover the bulgur with about an inch of boiling water. Let it sit for about 20 minutes with a towel over the top. Then fluff with a fork and let it cool.To cool more quickly you can transfer it to a plate or baking sheet and spread it out. The air will be able to circulate around it and cool it down in less time. To cool even more quickly, you can place it in the freezer for about 10 minutes to cool.