Crunchy Chopped Chickpea Salad - Macrostax

Ingredients

• 2 cups (364g) cooked bulgur wheat
• 1 (253g) 15-oz can chickpeas (drained)
• 1 (300g) cucumber (chopped)
• ½ cup (46g) fresh parsley (chopped)
• ½ cup (46g) mint (chopped)
• 1 cup (112g) “Athenos”crumbled feta cheese
• ⅓ cup (65g) red onion (diced)
• ¼ cup (31g) roasted salted pistachios (chopped)
• ¼ cup (61g) lemon juice
• Salt and pepper to taste
• Combine all ingredients in a large mixing bowl and toss.
• Optional: serve with grilled chicken or tofu for extra protein, macros will vary.
• You can substitute bulgur wheat for quinoa or another whole grain.
• To make vegan, substitute feta cheese with a dairy-free substitute or omit altogether.