Healthy and nutty-tasting summer salad.

Gallery

Recipe Summary

prep:
20 mins
cook:
18 mins
additional:
1 hr
total:
1 hr 38 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

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.

Nutrition Facts

252 calories; protein 9.3g; carbohydrates 41.7g; fat 6.4g; cholesterol 2.3mg; sodium 535.9mg. Full Nutrition
Advertisement