Chickpeas, Bulgur, and Herb Salad Recipe

Directions

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.

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Cook's Note:
This recipe can also be made using couscous instead of bulgur; use 2 cups couscous and 2 cups broth, bring to a boil and set aside for 5 minutes.

Per Serving: 252 calories; 6.4 g fat; 41.7 g carbohydrates; 9.3 g protein; 2 mg cholesterol; 536 mg sodium. Full nutrition