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Nomad Salad

Randy Mayor
Yield 5 servings (serving size: 1 1/2 cups)
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.

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

Nutrition 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

How to Make It

  1. 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.