Nomad Salad

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

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 18%
  • Fat: 7.7g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 11.3g
  • Carbohydrate: 75g
  • Fiber: 14.7g
  • Cholesterol: 0.0mg
  • Iron: 4mg
  • Sodium: 363mg
  • Calcium: 96mg

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

  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.
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