Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups salad and 2 pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes, and drain. Combine pesto and lemon juice; stir with a whisk. Combine bulgur, pesto mixture, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a large bowl; and toss gently to combine. Serve with pita halves.

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Nutrition Facts

599 calories; calories from fat 26%; fat 17.4g; saturated fat 5.4g; mono fat 7.5g; poly fat 2.9g; protein 23.3g; carbohydrates 93.3g; fiber 14.2g; cholesterol 21mg; iron 7.8mg; sodium 856mg; calcium 352mg.
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