SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.0
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 341.9 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Mayo clinic Bulgar and Chickpeas with lemon vinaigrete calories by ingredient
Report Inappropriate Recipe

Mayo clinic Bulgar and Chickpeas with lemon vinaigrete

Submitted by: BOBAMI

Introduction

Tangy flavor with texture for side at dinner or in a pita. This recipe is found at MayoClinic.com. It is a great tasting way to add more beans for more protein and fiber. Tangy flavor with texture for side at dinner or in a pita. This recipe is found at MayoClinic.com. It is a great tasting way to add more beans for more protein and fiber.
Number of Servings: 8

Ingredients

    1 cup vegetable stock
    1 cup coarse-grind bulgar wheat
    1 1/2 cups cooked chickpeas
    1/2 to 1 red onion
    2 tbsp sun-dried tomatoes, soaked and diced
    2 tbsp Nicoise olives (or what you have)
    1 tbsp flat-[leaf parsley, chopped
    1 tbsp cilantro, chopped
    1/2 tsp salt
    1/4 tsp black pepper
    3 garlic cloves, minced
    1 tbsp grated lemon zest
    1 tsp ground cumin
    1/2 tsp paprika
    1/2 tsp ground coriander
    2 tbsp extra virgin olive oil

Directions

In a small sauce pan, bring vegetable stock to a boil. Pour over bulgar wheat in a large bowel. Cover and let stand until liquid is absorbed, about 15 minutes.

Add cooked chickpeas, onion, tomatoes, olives , parsley, cilantro, salt, pepper, and stir to combine.

In a small bowel, combine lemon juice, garlic, lemon zest , cumin paprika and coriander. Whisk in the olive oil and pour over the salad and toss gently. Serve immediately or save in refrigerator.

Th

Number of Servings: 8

Recipe submitted by SparkPeople user BOBAMI.






Great Stories from around the Web


Rate This Recipe