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Lemony Bulgur Salad

Lemony Bulgur Salad

Bulgur has a nutty flavor and a slightly chewy texture. It pairs well with the lemon dressing in this salad. Because bulgur is made from whole wheat grains, it's an excellent source of fiber.

Oxmoor House OCTOBER 2006

  • Yield: 6 servings (serving size: 3/4 cup)
  • Cook time:6 Minutes
  • Prep time:15 Minutes
  • Other:2 Hours, 30 Minutes

Ingredients

  • 1 cup uncooked bulgur
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup diced seeded cucumber
  • 1/2 cup diced seeded tomato
  • 2 tablespoons chopped green onions (about 1)
  • 1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

1. Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes.

2. While bulgur stands, combine oil and next 4 ingredients in a small bowl; stir well with a whisk.

3. Combine bulgur, oil mixture, cucumber, and remaining ingredients in a bowl; stir well. Cover and chill 2 hours.

Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 29%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Protein: 5.5g
  • Carbohydrate: 26.4g
  • Fiber: 6.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 291mg
  • Calcium: 30mg
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Lemony Bulgur Salad recipe

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