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Bulgur Wheat Salad Recipe
Bulgur Wheat Salad Recipe with Garbanzo Beans, Lemon and Sun-Dried Tomatoes easy vegetarian dish
Course
Salad, Side Dish
Cuisine
Middle Eastern, Vegetarian
Keyword
bulgur pilaf, bulgur wheat salad
Prep Time
8
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
18
minutes
minutes
Servings
4
Calories
339
kcal
Author
Robin Gagnon
Ingredients
1
cup
bulgar
dry , cracked wheat
2
cups
chicken broth
for vegans, just substitute vegetable broth
generous pinch of thyme
tsp.
olive oil
1
clove
garlic
crushed
¼
cup
chopped sun-dried tomatoes
not oil packed
15
oz
garbanzo beans
can, drained & rinsed
1
lemon
¼
cup
black olives
sliced
1
tbs.
capers
small
kosher salt
to taste
Instructions
Put bulgar, broth and thyme in saucepan, bring to boil, then cover and turn off burner.
Zest ½ the lemon, cut the zested half off and juice it. Reserve both.
Saute garlic in the olive oil, add sun-dried tomatoes & the lemon zest.
After about 2 minutes remove from heat, and add the bulgar and remaining ingredients.
Best served at room temperature, with sliced lemon.
Nutrition
Calories:
339
kcal
|
Carbohydrates:
63
g
|
Protein:
15
g
|
Fat:
5
g
|
Sodium:
647
mg
|
Potassium:
819
mg
|
Fiber:
16
g
|
Sugar:
8
g
|
Vitamin A:
120
IU
|
Vitamin C:
26.8
mg
|
Calcium:
90
mg
|
Iron:
5
mg