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15 minutes
45 minutes
- 1 cup boiling water
- 3/4 cup uncooked bulgur
- 1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
- 1 small cucumber, chopped (1 cup)
- 8 medium green onions, thinly sliced (1/2 cup)
- 1/2 cup crumbled feta cheese (2 oz)
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 2 tablespoons olive or vegetable oil
- 1/2 teaspoon salt
- 4 medium tomatoes
- Place bulgur in a small bowl and cover with water. Allow it to soak for 30 minutes.
- In a large bowl, combine all remaining ingredients except for the tomatoes. Remove the cores from the tomatoes and make 4 cuts in each tomato from top to bottom without cutting through the bottom. Arrange the tomatoes on individual plates.
- Combine bulgur with bean mixture, then easily stuff the flavorful filling into fresh tomatoes.
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