Bulgur Chickpea Salad recipe

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Ingredients

1 cup bulgur
2 cups boiling water
½ cup vegetable oil
½ cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots

Nutrition Info

273.4 calories
carbohydrate: 28.8 g
cholesterol: : -
fat: 16.6 g
fiber: 6.6 g
protein: 5.2 g
saturatedFat: 2.1 g
servingSize: -
sodium: 143.1 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.

  2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur, and mix with a fork.

  3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

Recipe Yield

6 to 8 servings

Recipe Note

This tabbouleh salad variation is a meal in itself.

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