Ingredients
- 1 cup bulgur wheat
- 1 cup diced tomatoes
- 6 green onions, diagonally sliced
- ½ cup chopped parsley
- 1½ teaspoons lemon zest
- ¼ cup lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon sriracha (or other hot sauce)
- ¼ teaspoon black pepper
- 1 15 oz can garbanzo beans, drained and rinsed well
DIRECTIONS
- Combine bulgur with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for about 12 minutes. Drain off any excess liquid. Fluff with a fork.
- Add remaining ingredients and stir well.
- Cover and chill.
VARIATIONS & TIPS
- This salad makes a delicious side dish that pairs well with baked cod – check out the HLC Baked Cod with Lemon and Garlic for a suggestion!
- Serve the salad with whole wheat pita and hummus for another delicious variation.
NUTRITION FACTS
YIELD: 4 servings (about 1½ cups per serving)
Calories: 319 per serving, Carbohydrates: 46g, Fiber: 10g, Sugar: 5g (0g added sugar), Protein: 10g, Fat: 12.6g, Saturated fat: 1.7g, Cholesterol: 0mg, Sodium: 298mg
* Nutrition facts will change as variations and substitutions are included.
SOURCE: Adapted from the Whole Grains Council