Bulgur and Chickpea Salad (Summer)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbl. lemon juice.5 tsp. salt1 tsp ground pepper2 tablespoons of olive oil (1 for cooking veggies, 1 for dressing)1.25 c. of uncooked bulgur1 small or medium onion 1 smal zuchinni or summer squash - diced1 small red pepper diced1 can of chickpeas (15.5 oz)2 cups of cherry tomatoes (haved)
Combine lemon juice, zest, salt, and pepper in small bowl. Add 1 tablespoon of olive oil and whisk. Set aside.
Combine bowling water or broth and bulgur in a large bowl. Cover and let stand for 20 minutes or until liquid is absorbed.
While the bulgur absorbs, head the remaining tablespoon of oil in a medium skillet over med-high heat. Add onions and zucchini and cook, stirring often, until they are barely soft (3 min), Stir in the peppers and chickpeas and cook another 2-3 minutes. Transfer vegetables and the dressing to the bowl with the bulgur. Toss to coast. Fold in tomato chunks. Serve chilled, room temperature, or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SMILYSPARK.
Combine bowling water or broth and bulgur in a large bowl. Cover and let stand for 20 minutes or until liquid is absorbed.
While the bulgur absorbs, head the remaining tablespoon of oil in a medium skillet over med-high heat. Add onions and zucchini and cook, stirring often, until they are barely soft (3 min), Stir in the peppers and chickpeas and cook another 2-3 minutes. Transfer vegetables and the dressing to the bowl with the bulgur. Toss to coast. Fold in tomato chunks. Serve chilled, room temperature, or hot.
Number of Servings: 4
Recipe submitted by SparkPeople user SMILYSPARK.
Nutritional Info Amount Per Serving
- Calories: 359.0
- Total Fat: 8.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,060.7 mg
- Total Carbs: 63.2 g
- Dietary Fiber: 13.8 g
- Protein: 11.1 g
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