Summer Bulgur Salad

Prep Time: 15 Minutes

Time to Table: 30 Minutes

Serves: 4 (1-1/2 cup per serving)


  • 1 1/2 cups water
  • 1 cup dry bulgur
  • 2 cups diced cucumbers
  • 2 cups diced tomatoes
  • 1 cup finely chopped parsley
  • 1/2 cup finely chopped cilantro
  • 1/2 cup finely chopped mint
  • 15 ounce can low sodium garbanzo beans, drained and rinsed
  • 1 cup Daisy Cottage Cheese
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1/8 teaspoon black pepper


In a small saucepan, bring the water and bulgur to a boil. Turn off the heat and cover with a lid. Let the bulgur sit for 10 minutes, and then drain the excess water. Fluff the bulgur, set aside and cool to room temperature. In a large mixing bowl, toss together the cooled bulgur, cucumber, tomatoes, parsley, cilantro, mint, garbanzo beans, and cottage cheese. In a small bowl, whisk together the lemon juice and the olive oil. Add to the salad and mix. Sprinkle with pepper and serve.