Greek Chickpea Salad with Bulgur

Name: Greek Chickpea Salad with Bulgur Recipe
Yield: 2
Ingredients: .50 cup Bulgur wheat - cooked (by JPARKER1956); 1 cup Boiling water (by SANDYJ59); 1 cup Chickpeas (garbanzo beans); 1 tomato Red Ripe Tomatoes; 0.5 cup cucumbers with peel raw; .25 cup Parsley; 1 serving Fresh chopped mint leaves 2 tablespoons (by TRACEYHUNT); 1.50 tbsp Extra Virgin Olive Oil; .25 tsp Salt; .125 tsp Pepper black

Number of Servings: 2

Ingredients

.50 cup Bulgur wheat - cooked (by JPARKER1956) 1 cup Boiling water (by SANDYJ59) 1 cup Chickpeas (garbanzo beans) 1 tomato Red Ripe Tomatoes 0.5 cup cucumbers, with peel, raw .25 cup Parsley 1 serving Fresh chopped mint leaves, 2 tablespoons (by TRACEYHUNT) 1.50 tbsp Extra Virgin Olive Oil .25 tsp Salt .125 tsp Pepper, black

Directions

Place bulgur and water in a large heatproof bowl. Cover and let stand 15 minutes or until bulgur is tender, drain. Add chickpeas, tomato, cucumber, parsley, mint, lemon juice, oil, salt, and pepper, toss.

Serving Size: 2

Number of Servings: 2

Recipe submitted by SparkPeople user LORETTWELCH.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 290.5
Total Fat: 12.2 g
Cholesterol: 0.0 mg
Sodium: 661.5 mg
Total Carbs: 40.0 g
Dietary Fiber: 8.3 g
Protein: 8.1 g

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