Taste of Home
Chickpea Mint Tabbouleh
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
You’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii
Ingredients
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1 cup bulgur
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2 cups water
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1 cup fresh or frozen peas (about 5 ounces), thawed
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1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
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1/2 cup minced fresh parsley
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1/4 cup minced fresh mint
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1/4 cup olive oil
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2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
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2.
Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Nutrition Facts
1 cup: 380 calories, 16g fat (2g saturated fat), 0 cholesterol, 450mg sodium, 51g carbohydrate (6g sugars, 11g fiber), 11g protein. Diabetic Exchanges: 3 starch, 3 fat, 1 lean meat.
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