Chickpeas, Bulgur, and Herb Salad recipe
All Recipes Salad Grains Tabbouleh
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
Nutrition Info
- 251.7 caloriescarbohydrate: 41.7 gcholesterol: 2.3 mgfat: 6.4 gfiber: 9 gprotein: 9.3 gsaturatedFat: 1.1 gservingSize: -sodium: 535.9 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Chickpeas, Bulgur, and Herb Salad
Directions
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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.
Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.