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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

40 mins
5 hrs


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; protein 10.2g 20% DV; carbohydrates 44.8g 14% DV; exchange other carbs 3; dietary fiber 11.3g 45% DV; sugars 5.9g; fat 8.2g 13% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 8563.6IU 171% DV; vitamin c 25.1mg 42% DV; folate 37.2mcg 9% DV; calcium 62mg 6% DV; iron 2.4mg 13% DV; magnesium 59.7mg 21% DV; potassium 415.3mg 12% DV; sodium 491.8mg 20% DV.