Nomad Salad

Nomad Salad Recipe
Randy Mayor
Dried fruit and chickpeas turn a traditional summer tabbouleh into a salad meal. A generous serving has about 15 grams of fiber--more than half of your daily requirement.

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 18 %
Fat 7.7 g
Satfat 1.1 g
Monofat 4.5 g
Polyfat 1.5 g
Protein 11.3 g
Carbohydrate 75 g
Fiber 14.7 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 363 mg
Calcium 96 mg

Ingredients

1 1/2 cups uncooked bulgur or cracked wheat
1 1/2 cups boiling water
1 cup dried figs, halved
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup sweetened dried cranberries (such as Craisins)
1/2 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Preparation

Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Stir in the figs and remaining ingredients; cover salad and chill thoroughly.

Note:

May 2000
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