Bulgur and Chickpea Salad With Parsley Dressing
Created by Engrossed on May 18, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 5m
- Recipe #9625
Ingredients
- FOR THE DRESSING
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup fresh flat-leaf parsley, tightly packed including tender stems (or cilantro or fresh dill or fresh mint)
- 2 tablespoons plain low-fat yogurt
- 1 teaspoon lemon zest, grated and packed
- 1 teaspoon salt
- 1/4 teaspoon harissa or 1 pinch cayenne (optional)
- FOR THE SALAD
- 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
- 2 1/2 cups cooked coarse bulgur (or cooked kamut or cooked wheat berries or cooked spelt)
- 1 1/2 cups cucumbers, diced and seeded
- 1 cup radish, diced (or plum tomato, finely diced or 1/3 cup pickled turnips, diced)
- 1/4 cup scallion tops, thinly sliced (green onions)
How to Make
-
Step 1: In a food processor or blender, blend the oil, lemon juice, parsley, yogurt, lemon zest, salt, and harissa (if using).
-
Step 2: In a large serving bowl, combine the chickpeas, bulgur, cucumbers, radishes, and scallion greens.
-
Step 3: Add the dressing and toss to coat.
-
Step 4: Let the salad sit for 5 minutes before serving.
Nutritional Facts
- Serving Size: 1 (385.7 g)
- Calories 664.3
- Total Fat - 23.4 g
- Saturated Fat - 3.7 g
- Cholesterol - 20 mg
- Sodium - 1175.7 mg
- Total Carbohydrate - 74.8 g
- Dietary Fiber - 10.5 g
- Sugars - 1.2 g
- Protein - 44.6 g
- Calcium - 90 mg
- Iron - 5.9 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.2 mg