This classic vegetarian salad is loaded with vegetables, bulgur and chickpeas. Our suggested serving size is 1½ cups, but feel free to cut that in half to serve more people or to make the dish last longer.
Nutrition per serving may change if servings are adjusted.
¾ cup bulgur
3 medium carrots, chopped
1 small red onion, chopped
Nonstick cooking spray
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
½ cup chopped fresh parsley
½ teaspoon finely shredded lemon peel
3 tablespoons lemon juice
2 tablespoons water
2 tablespoons olive oil
2 teaspoons snipped fresh thyme
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 medium tomato, chopped
Preheat oven to 400°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.