Falafel Side Salad Thursday, July 10th A side dish shouldn't take too long to prepare. Even so, with just 10 minutes of hands-on time, this deconstructed falafel salad is sure to add plenty of zip (and fiber) to your meal! INGREDIENTS: 1/2 cup fine bulgur wheat 1 clove garlic, crushed Zest of 1 lemon, plus juice of 1/2 lemon 1 tsp Za’atar (TIP: Za’atar is a Middle Eastern spice mixture that includes thyme, sumac, marjoram and sesame. Look for it in the spice aisle or in the ethnic food section of your supermarket.) 1/4 tsp sea salt 2 plum tomatoes, finely diced (about 1 cup) 1 small field-grown cucumber, peeled and finely diced 1 1/2 cups cooked chickpeas or 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans) 1/2 cup low-fat plain kefir or nonfat plain Greek yogurt INSTRUCTIONS: In a small saucepan, bring 1/2 cup water to a boil. Stir in bulgur, cover and remove from heat. Let sit for 10 minutes, until tender and water is absorbed. Meanwhile, prepare dressing: In a small bowl, combine garlic, lemon zest and juice, Za’atar and salt. In a large bowl, combine tomatoes, cucumber, chickpeas, kefir and bulgur and toss to combine. Drizzle dressing over top and toss to coat. Serve immediately or refrigerate until cold.