Vegetarian

Bulgur and Chickpea Salad (Summer) is for Salad.

Bulgur and Chickpea Salad (Summer) takes 10 minutes to prepare.

Bulgur and Chickpea Salad (Summer) takes 20 minutes to cook.

Bulgur and Chickpea Salad (Summer) makes 4 servings.

The ingredients for Bulgur and Chickpea Salad (Summer) are:

2 tbl. lemon juice
.5 tsp. salt
1 tsp ground pepper
2 tablespoons of olive oil (1 for cooking veggies, 1 for dressing)
1.25 c. of uncooked bulgur
1 small or medium onion
1 smal zuchinni or summer squash - diced
1 small red pepper diced
1 can of chickpeas (15.5 oz)
2 cups of cherry tomatoes (haved)

Here is how you make Bulgur and Chickpea Salad (Summer):

Combine lemon juice, zest, salt, and pepper in small bowl. Add 1 tablespoon of olive oil and whisk. Set aside.Combine bowling water or broth and bulgur in a large bowl. Cover and let stand for 20 minutes or until liquid is absorbed.While the bulgur absorbs, head the remaining tablespoon of oil in a medium skillet over med-high heat. Add onions and zucchini and cook, stirring often, until they are barely soft (3 min), Stir in the peppers and chickpeas and cook another 2-3 minutes. Transfer vegetables and the dressing to the bowl with the bulgur. Toss to coast. Fold in tomato chunks. Serve chilled, room temperature, or hot.Number of Servings: 4Recipe submitted by SparkPeople user SMILYSPARK.

The nutritional information for Bulgur and Chickpea Salad (Summer) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.0

• Total Fat: 8.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,060.7 mg
• Total Carbs: 63.2 g
• Dietary Fiber: 13.8 g
• Protein: 11.1 g

The dietary needs meet for Bulgur and Chickpea Salad (Summer) is Vegan