This classic vegetarian salad is loaded with vegetables, bulgur and chickpeas. Our suggested serving size is 1 1/2 cups, but feel free to cut that in half to serve more people or to make the dish last longer. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Cook bulgur according to package directions; cool. Spread carrots and red onion in a 15x10x1-inch baking pan. Lightly coat with nonstick cooking spay and stir to coat. Roast, uncovered, 20 to 25 minutes or until tender and lightly browned.

  • In a large bowl, combine cooked bulgur, roasted vegetables, garbanzo beans, parsley, lemon peel, lemon juice, water, olive oil, pepper and salt. Toss to combine. Cover and chill for 4 to 24 hours. Stir in tomato before serving.

Nutrition Facts

254 calories; 8.2 g total fat; 1 g saturated fat; 492 mg sodium. 415 mg potassium; 44.8 g carbohydrates; 11.3 g fiber; 6 g sugar; 10.2 g protein; 8564 IU vitamin a iu; 25 mg vitamin c; 37 mcg folate; 62 mg calcium; 2 mg iron; 60 mg magnesium;