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Bulgur Veggie Salad
  (154 ratings) Nutrition Information:
Calories: 160Protein: 6 g Carbs: 31 g Fat: 2 g Saturated Fat: 1 g Sodium: 130 mg Fiber: 7 g
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This splendid fiber-rich salad combines bulgur wheat, fresh vegetables and chickpeas. A great side dish that satisfies!
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Ingredients:
1 medium chopped red onion
1 cup chopped zuchinni
1 cup shredded carrots
1 small chopped green, red or yellow pepper
1/3 cup chopped fresh parsley
1 teaspoon olive oil
1 1/2 cups dry bulgur
2 cups low-sodium chicken broth
8 ounces canned, drained chickpeas
Lemon Wedges
Salt and Pepper to taste
1 cup chopped zuchinni
1 cup shredded carrots
1 small chopped green, red or yellow pepper
1/3 cup chopped fresh parsley
1 teaspoon olive oil
1 1/2 cups dry bulgur
2 cups low-sodium chicken broth
8 ounces canned, drained chickpeas
Lemon Wedges
Salt and Pepper to taste
Directions:
| 1 | Heat oil in a large skillet. Add onions and cook until soft. |
| 2 | Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil. |
| 3 | Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed. |
| 4 | Add parsley, salt and pepper to taste and stir. Serve warm or cold with lemon wedges. |
| 5 | ENJOY! |
| Ratings & Reviews |
(154 ratings) |
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