5-A-Day Bulgur Wheat Salad
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 medium chopped onion
- 1 small chopped garlic clove
- 1 cup chopped broccoli
- 1 cup shredded carrot
- 1 cup chopped bell pepper, combination red and yellow pepper
- 1⁄3 cup chopped fresh parsley
- 1 teaspoon fresh lemon juice
- 1 teaspoon olive oil
- 1 1⁄2 cups dry bulgur
- 2 cups low sodium chicken broth or 2 cups low sodium vegetable broth
- 8 ounces canned drained chickpeas
directions
- Wash and chop fresh onion, garlic, broccoli, carrots, peppers and parsley.
- Heat oil in a large skillet. Add onions and garlic and cook until soft, be careful not to burn garlic as it will be bitter.
- Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil.
- Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.
- Add parsley and lemon juice and stir. Refrigerate 30 minutes to let the flavors meld. Serve cold.
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Reviews
-
I'm updating my review of this. My original review had some very mild reservations (I thought it was bland), but the truth is that this has become a real staple in our house. I add 1/2 to 1 tsp. of salt, and that's all it took to save it from blandness. After a day or so for the flavors to meld, this is really delicious and is delightfully healthy and low-fat. It's always in my fridge now!
RECIPE SUBMITTED BY
Little Bee
United States
I am happily married to my best friend and we just bought our first house! No kids but we have 2 little dogs that we think the world of. I was born in California and although I have been on the East Coast for most of my life I am still displaced! I love the beach and hate the cold! In our free time we love to go to the beach or the mountains and hike or intertube down the lazy Shenendoah River. It is so beautiful there! I have loved to cook all of my life and will read cookbooks like they are novels!
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