Bulgur Chickpea Salad
Thursday, November 15, 2007
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 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
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.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol -
Carbohydrates 33g
Fiber 7g
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 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
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.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol -
Carbohydrates 33g
Fiber 7g
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