Chickpeas, Bulgur, and Herb Salad
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Description
Healthy and nutty-tasting summer salad.
Ingredients
- 2 tablespoons olive oil, divided
- 1 ½ cups raw bulgur
- 1 teaspoon dill seeds
- 1 bay leaf
- ½ teaspoon cumin seeds
- 3 cups vegetable broth
- 1 tablespoon soy sauce (such as Kikkoman®)
- 1 cup canned chickpeas, drained
- 1 (8 ounce) container plain yogurt
- ⅓ cup chopped flat-leaf parsley
- ⅓ cup chopped cilantro
- ⅓ cup chopped chives
Directions
- 1. Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- 2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- 3. Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Nutrition Facts
serving: 6 servings
calories: 251.7 kcal
carbohydrates: 41.7 g
protein: 9.3 g
saturated fat: 1.1 g
cholesterol: 2.3 mg
sodium: 535.9 mg
fiber: 9 g
sugar: 4.5 g