Tuesday, March 27, 2012

Bulgar Chickpea Salad

Serving Size: 1/6 of recipe
Yield: 6 servings

1¼ cups water 1 cup coarse bulgur 1 teaspoon dried parsley 1 teaspoon minced onion 1 teaspoon soy sauce ½ cup chopped green onions ½ cup raisins ½ cup chopped carrots ¾ cup canned chickpeas (garbanzo beans), drained and rinsed

2 tablespoons oil 2 tablespoons lemon juice 1 tablespoon soy sauce 1 garlic clove, minced Black pepper to taste

1. In a medium saucepan, bring water to boil. Stir in bulgur, parsley, minced onion, and soy sauce. Reduce heat to low and cover. Simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.
2. Remove from heat and allow to cool; fluff with fork.
3. Combine dressing ingredients; stir well.
4. Put bulgur mixture in a large bowl. Pour dressing over bulgur mixture and mix well.
5. Stir in green onions, raisins, carrots, and chickpeas. Cover and chill for several hours.

Source: SNAP-Ed Connection

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