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Mayo clinic Bulgar and Chickpeas with lemon vinaigrete is for Dinner.

Mayo clinic Bulgar and Chickpeas with lemon vinaigrete takes 30 minutes to prepare.

Mayo clinic Bulgar and Chickpeas with lemon vinaigrete takes several minutes to cook.

Mayo clinic Bulgar and Chickpeas with lemon vinaigrete makes 8 servings.

The ingredients for Mayo clinic Bulgar and Chickpeas with lemon vinaigrete are:

1 cup vegetable stock
1 cup coarse-grind bulgar wheat
1 1/2 cups cooked chickpeas
1/2 to 1 red onion
2 tbsp sun-dried tomatoes, soaked and diced
2 tbsp Nicoise olives (or what you have)
1 tbsp flat-[leaf parsley, chopped
1 tbsp cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper
3 garlic cloves, minced
1 tbsp grated lemon zest
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp ground coriander
2 tbsp extra virgin olive oil

Here is how you make Mayo clinic Bulgar and Chickpeas with lemon vinaigrete:

In a small sauce pan, bring vegetable stock to a boil. Pour over bulgar wheat in a large bowel. Cover and let stand until liquid is absorbed, about 15 minutes.Add cooked chickpeas, onion, tomatoes, olives , parsley, cilantro, salt, pepper, and stir to combine.In a small bowel, combine lemon juice, garlic, lemon zest , cumin paprika and coriander. Whisk in the olive oil and pour over the salad and toss gently. Serve immediately or save in refrigerator.ThNumber of Servings: 8Recipe submitted by SparkPeople user BOBAMI.

The nutritional information for Mayo clinic Bulgar and Chickpeas with lemon vinaigrete is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 190.0

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 341.9 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 7.1 g
• Protein: 5.6 g

The dietary needs meet for Mayo clinic Bulgar and Chickpeas with lemon vinaigrete is Vegetarian