Bulgur Chickpea Salad
1 1⁄4 cup water 1 cup bulgur (coarse, available in bulk from natural foods stores) 1 teaspoon dried parsley 1 teaspoon minced onion 1 teaspoon soy sauce 1⁄2 cup scallions (chopped, green onions) 1⁄2 cup raisins 1⁄2 cup carrot (chopped) 3⁄4 cups 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.
Per recipe: $1.98
Per serving: $0.33
University of Vermont, Extension, Making It Fit: Piecing Together Your Food Needs
Find tips and resources for safe food handling and proper cooking temperature guidance.