Bulgur Chickpea Salad
This tabbouleh salad variation is a meal in itself
- 1 cup bulgur
- 2 cups boiling water
- 1/2 cup vegetable oil
- 1/2 cup fresh lemon juice salt to taste ground black pepper to taste
- 1 cup chopped green onions
- 1 (15 ounce) can garbanzo beans, drained
- 1 cup chopped fresh parsley
- 1 cup grated carrots
1 In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2 In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3 Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe 7
Total Fat 17g