Bulgur Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 103.3
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 90.3 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.4 g
- Protein: 2.8 g
View full nutritional breakdown of Bulgur Salad calories by ingredient
Introduction
Easy Bulgur Salad with Chickpeas. I like to serve it over shredded cabbage or sometimes add peppers, it's a great meal to take to work/school for lunch.Easy Bulgur Salad with Chickpeas. I like to serve it over shredded cabbage or sometimes add peppers, it's a great meal to take to work/school for lunch.
Number of Servings: 8
Ingredients
-
2 C Bulgur
1/2 C Chickpeas (canned)
1 Cucumber
12 Cherry Tomatoes
.5 tsp Paprika
.5 tsp Cumin
1 T Lemon Juice
2 T Olive Oil
A dash of Salt
Fresh Ground Pepper
Tips
I like to use Bob's Red Mill Quick Cooking Bulgur.
Directions
1. Cook Bulgur according to package directions. Allow to cool completely.
2. Prepare cucumber and tomatoes. I like to quarter the cherry tomatoes and dice the cucumber. Drain and rinse the canned chickpeas.
3. When bulgur is cool, mix in the tomato , cucumber and chickpeas.
4. In a small dish, mix the olive oil, lemon juice, cumin and paprika. Pour over the bulgur and mix in with a spatula or large spoon, careful not to mash bulgur or chickpeas.
5. Cover and chill for at least an hour. Mix again prior to serving.
Serving Size: 1/2 cup servings
2. Prepare cucumber and tomatoes. I like to quarter the cherry tomatoes and dice the cucumber. Drain and rinse the canned chickpeas.
3. When bulgur is cool, mix in the tomato , cucumber and chickpeas.
4. In a small dish, mix the olive oil, lemon juice, cumin and paprika. Pour over the bulgur and mix in with a spatula or large spoon, careful not to mash bulgur or chickpeas.
5. Cover and chill for at least an hour. Mix again prior to serving.
Serving Size: 1/2 cup servings