Bulgur Chickpea Salad

MyPlate Kitchen
Source: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/bulgur-chickpea-salad


1 1/4 cups water
1 cup bulgur (coarse, available in bulk from natural foods stores)
1 teaspoon dried parsley
1/3 tablespoon minced onion
1 teaspoon soy sauce
1/2 cup scallions (chopped, green onions)
1/2 cup raisins
1/2 cup carrot (chopped)
3/4 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. Bring water to boil in medium saucepan. Stir in bulgur, parsley, minced onion, and soy sauce. Cover and reduce heat; 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. Pour over bulgur mixture and mix well.
4. Stir in scallions, raisins, carrots, and chickpeas. Cover and chill for several hours. Store in refrigerator.


Learn more about:
– Carrots
– Garlic
– Onions

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