Middle Eastern · salad

Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes

Bulgur Salad with Garbanzo Beans, Feta, and Plum Tomatoes reads citrus 5.7, salinity 4.9 and fruity 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern salad, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Citrus 5.7 · Salinity 4.9 · Fruity 4.8 · Sourness 4.7 · Sweetness 4.3 · Herbaceous 4.2 · Richness 3.5 · Umami 3.2 · Funk & Ferment 3.1 · Floral 2.9 · Earthy 1.6 · Nutty 1.5 · Allium 1.0 · Bitterness 0.8

What's in it (12)

Time & effort: about 32 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 113.3 kcal, 4.7 g protein, 1.7 g fat, 21.2 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Bring 2 cups water to boil in medium saucepan.
  2. Remove from heat; add bulgur and salt and stir to blend.
  3. Cover and let stand until bulgur is just tender, about 20 minutes.
  4. Drain well, pressing to extract excess water.
  5. Transfer bulgur to large bowl; cool.
  6. Mix in remaining ingredients.
  7. Season with salt and pepper and serve.
  8. *Also called cracked wheat; available at natural foods stores and supermarkets.

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Keep reading: what citrus, salinity, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.