Skip to main content

We’ve updated our Terms & Conditions and Privacy Policy. By using this site, you agree to these terms.

Servings: 4


  • 1 cup bulgur wheat
  • 1 15 oz. can chickpeas, undrained
  • 2 cups of loose fresh greens, spinach or kale, coarsely chopped
  • 1 cup grape or cherry tomatoes, halved
  • ¼ cup of olive oil
  • 2 Tbsp. lemon juice
  • 1 clove of garlic, minced
  • 1 cup crumbled feta cheese


  1. Cook bulgur wheat according to package directions and chill.
  2. Drain chickpeas in a colander and rinse with cold water, drain well.
  3. In a large bowl, combine bulgur wheat and next six ingredients (through garlic).
  4. Toss well and top with feta cheese.
  5. Enjoy!
kitchen prescription greek salad