
How To Make Bulgur Salad with Cucumbers and Chick Peas
This bulgur salad yields a low-fat meal that’s packed with fresh cucumbers, crisp bell peppers, and tangy lemon, to create a flavor-packed salad!
Serves:
Ingredients
- 1cupbulgur,or light bulgur
- 1½tspsalt,divided
- ā cupred onion,diced
- 1red bell pepper,diced
- 1small English cucumber,seeded, diced
- ½cupfresh dill,finely chopped
- ā cupfresh parsley,finely chopped
- 15ozchickpeas,drained, rinsed
- ¼cuplemon juice,fresh
- ¼cupextra virgin olive oil
- 1large garlic clove,finely minced
- ½tspfreshly ground black pepper
- 1tspcumin
- 1tspsugar
Instructions
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Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon of salt and 1¼ cups of boiling water.
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Cover the bowl tightly with saran wrap and let sit for 25 to 30 minutes, or until all of the water is absorbed.
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To soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let them sit for 10 minutes, and then drain.
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Combine the cooked bulgur with the red onions, remaining teaspoon of salt and all of the other ingredients. Season to taste with more salt, pepper, sugar or lemon if desired.
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Serve cold, and enjoy!
Nutrition
- Calories:Ā 450.92kcal
- Fat:Ā 13.84g
- Saturated Fat:Ā 1.76g
- Monounsaturated Fat:Ā 7.65g
- Polyunsaturated Fat:Ā 3.06g
- Carbohydrates:Ā 67.64g
- Fiber:Ā 12.54g
- Sugar:Ā 10.39g
- Protein:Ā 18.16g
- Sodium:Ā 413.73mg
- Calcium:Ā 69.45mg
- Potassium:Ā 749.72mg
- Iron:Ā 4.40mg
- Vitamin A: 51.92µg
- Vitamin C:Ā 38.94mg
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