{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Greek salad with chickpeas and bulgur",
 "description": "A lunch Greek salad with olive oil, chickpeas and bulgur, where a small measure of feta and olives carries the salt, about 465 mg sodium a serving.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT30M",
 "recipeIngredient": [
  "2 cups (364 g) cooked bulgur, cooked in water with no salt",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)",
  "1 English cucumber (about 300 g), halved lengthwise, seeded and sliced ¼ inch thick",
  "2 cups (298 g) cherry tomatoes, halved",
  "1 medium green bell pepper (119 g), cut in 1-inch pieces",
  "¼ cup (30 g) thinly sliced red onion",
  "12 kalamata olives (about 40 g), pitted and halved",
  "1¾ oz (50 g) feta, cut in ½-inch cubes",
  "½ cup (30 g) chopped fresh parsley",
  "3 tbsp (40.5 g) extra-virgin olive oil",
  "3 tbsp (45 g) red wine vinegar",
  "2 tbsp (30.5 g) lemon juice",
  "1 tsp dried oregano (1 g)",
  "½ tsp garlic powder (1.6 g)",
  "¼ tsp salt (1.5 g)",
  "¼ tsp black pepper (0.6 g)"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Cook the bulgur in water with no salt, a little less than 1½ cups of water for ⅔ cup dry, covered, for 12 to 15 minutes. Fluff it, spread it on a plate and let it cool while you chop."
  },
  {
   "@type": "HowToStep",
   "text": "Slice the onion thin and rinse it under cold water for a minute. Drain it well. The rinse takes the sharp edge off without any salt."
  },
  {
   "@type": "HowToStep",
   "text": "In a big bowl whisk the olive oil, vinegar, lemon juice, oregano, garlic powder, salt and pepper until it looks cloudy and thick."
  },
  {
   "@type": "HowToStep",
   "text": "Add the cucumber, tomatoes, green pepper, onion, olives, chickpeas and cooled bulgur. Toss well so the dressing reaches the bottom of the bowl."
  },
  {
   "@type": "HowToStep",
   "text": "Add the parsley and the feta cubes last, and fold them in only twice so the cheese stays in pieces."
  },
  {
   "@type": "HowToStep",
   "text": "Divide among 4 bowls. Eat now, or let it sit 20 minutes so the bulgur drinks up the dressing. Keeps covered in the fridge for 3 days; refrigerate within 2 hours of making it."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "356 kcal",
  "proteinContent": "12.0 g",
  "carbohydrateContent": "43.9 g",
  "fatContent": "16.5 g",
  "saturatedFatContent": "3.6 g",
  "sugarContent": "7.6 g",
  "sodiumContent": "465 mg",
  "fiberContent": "11.5 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/greek-salad.jpg",
 "imageAlt": "Cooked bulgur, chickpeas, sliced cucumber, halved cherry tomatoes, green bell pepper pieces, sliced red onion, halved kalamata olives, feta cubes and chopped parsley, in a bowl",
 "url": "https://asharedpalate.com/greek-salad"
}