Chickpeas, Bulgur, and Herb Salad

Chickpeas, Bulgur, and Herb Salad

by Morgane Masson 2 years ago
0 (0)
18 minutes
251.7 kcal
41.7 g carbs
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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. 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. 2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
  3. 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
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