Bulgar Salad with Chick Peas & Bacon
Recipe: #5377
May 10, 2012
Categories: Salads, Side Dishes, Tomato, Mediterranean, Baby Shower, Brunch, July 4th, Mothers Day, Potluck, No Eggs, more
"Cilanto, you either love it or hate there's no in betweens, if your one of the haters I suggust to reduce amount but really it brings out flavor in this salad so please add it in even if it's a wee amount! "
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (234.6 g)
- Calories 363
- Total Fat - 19 g
- Saturated Fat - 2.9 g
- Cholesterol - 26.5 mg
- Sodium - 507.8 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 3.2 g
- Sugars - 2.7 g
- Protein - 33.2 g
- Calcium - 49.8 mg
- Iron - 2.2 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the cooked cooled bulger into a large bowl; set aside. Dice bacon and cook in a skillet over medium heat until it becomes almost crisp. Remove from pan transfer to paper towels; set aside.
Step 2
In a small bowl, mix together the lime juice, cilantro, oil, Dijon and thick yogurt; set aside, Mix tomatoes and chick peas into the bulgur. Pour dressing over bulgur and vegetable mix and toss to combine. Season with salt and pepper. Serve with bacon and feta cheese sprinkled over top and more cilantro as garnish if desired.
Tips
No special items needed.
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