Garden Tabbouleh Salad


1 c. bulgur wheat
1 t. salt
2 c. water, boiling
1 lemon
1 med. red bell pepper, chopped
1 16-oz. can chickpeas, rinsed
1 pt. grape tomatoes, cut in half
1/4 c. fresh basil or parsley, chopped
1 T. extra-virgin olive oil
2 c. cucumber, chopped
salt to taste


Put bulgur wheat and salt in a medium bowl. Add boiling water, cover, and let soak for 20 min. until tender. Drain if necessary. Grate 2 t. peel, and squeeze 3 T. juice from lemon. Add the rest of the ingredients. Toss gently to mix. Spoon over a bed of lettuce on individual serving plates or use as a sandwich filling in pita bread.

Yields: 8 1/2-cup servings

Nutritional Information:

Per serving: calories:152; fat:5 grams; saturated fat: 1 grams; sodium: 289 milligrams; carbohydrates: 24 grams; dietary fiber: 6 grams; protein: 5 grams.

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