Chickpea, Bulgur and Tomato Pilaf

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Chickpea, Bulgur and Tomato Pilaf

6 Servings—Egg- & Dairy-free

 

This classic Greek dish is super-easy to prepare and

can be made as many as 2 days ahead.

 

 

1 cup uncooked bulgur or cracked wheat

15-oz. can chickpeas, rinsed and drained

1 cup diced plum tomatoes

1 cup sliced scallions (white and light green parts)

1/2 cup chopped flat-leaf parsley

1/4 cup fresh lemon juice

3 Tbs. extra-virgin olive oil

1 1/2 tsp. grated lemon peel

1. In large bowl, combine bulgur and 1 cup boiling

water. Cover and let stand 30 minutes.

2. Fluff bulgur with fork. Add 1/2 teaspoon salt and

remaining ingredients; stir well. Serve chilled or at

room temperature.

 

PER Serving: 245 CAL; 7 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 39 G CARB.; 0 MG CHOL; 224 MG SOD.; 8 G FIBER

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

ParadeMark 12: 30,31

 

 

 

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