Chickpeas, Bulgur, and Herb Salad

Chickpeas, Bulgur, and Herb Salad

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Healthy and nutty-tasting summer salad.

The ingredient of Chickpeas, Bulgur, and Herb Salad

  1. 2 tablespoons olive oil, estranged
  2. 1u2009u00bd cups raw bulgur
  3. 1 teaspoon dill seeds
  4. 1 bay leaf
  5. u00bd teaspoon cumin seeds
  6. 3 cups vegetable broth
  7. 1 tablespoon soy sauce (such as Kikkomanu00ae)
  8. 1 cup canned chickpeas, drained
  9. 1 (8 ounce) container plain yogurt
  10. u2153 cup chopped flat-leaf parsley
  11. u2153 cup chopped cilantro
  12. u2153 cup chopped chives

The instruction how to make Chickpeas, Bulgur, and Herb Salad

  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, not quite 1 minute. go to broth and soy sauce; bring to a boil. edit heat; simmer until liquid is absorbed, 10 to 15 minutes.
  2. Heat enduring surviving 1 tablespoon oil in a skillet exceeding medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
  3. put in bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour to the fore serving.

Nutritions of Chickpeas, Bulgur, and Herb Salad

calories: 251.7 calories
carbohydrateContent: 41.7 g
cholesterolContent: 2.3 mg
fatContent: 6.4 g
fiberContent: 9 g
proteinContent: 9.3 g
saturatedFatContent: 1.1 g
servingSize:
sodiumContent: 535.9 mg
sugarContent: 4.5 g
transFatContent:
unsaturatedFatContent:

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