Name: Two-Grain Vegetable Salad with Chickpeas and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 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