I found this recipe to be very easy, very healthy, and great for leftover lunches. A keeper of a recipe for me.
Nomad Salad
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
More From Cooking Light
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
- 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.
Nomad Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, New American
- MAIN INGREDIENT: Fruits, Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- PUBLICATION: Cooking Light
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