- 6
0/5
(0 Votes)
Ingredients
- 1 cup uncooked bulgur or cracked wheat
- 1 can chickpeas - (15 oz) rinsed, drained
- 1 cup diced plum tomatoes
- 1 cup sliced scallions white and light
- green parts
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons grated lemon peel
Preparation
Step 1
In large bowl, combine bulgur and 1 cup boiling water. Cover and let stand 30 minutes.
Fluff bulgur with fork. Add 1/2 teaspoon salt and remaining ingredients; stir well. Serve chilled or at room temperature.
This recipe yields 6 servings.
Per Serving: 245 Cal; 7g Prot; 8g Total Fat (1 Sat. Fat); 39g Carb.; 0mg Chol; 224mg Sod.; 8g Fiber.
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