Bulgur and Chickpea Salad (Summer)

2 tbl. lemon juice
.5 tsp. salt
1 tsp ground pepper
2 tablespoons of olive oil (1 for cooking veggies, 1 for dressing)
1.25 c. of uncooked bulgur
1 small or medium onion
1 smal zuchinni or summer squash - diced
1 small red pepper diced
1 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.