Roasted Vegetable Tabbouleh

Roasted Vegetable Tabbouleh

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: 1½ cups
  • Per serving: 254 calories; 8 g fat(1 g sat); 11 g fiber; 45 g carbohydrates; 10 g protein; 37 mcg folate; 0 mg cholesterol; 6 g sugars; 8,564 IU vitamin A; 25 mg vitamin C; 62 mg calcium; 2 mg iron; 492 mg sodium; 415 mg potassium
  • Nutrition Bonus: Vitamin A (171% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 fat, 1 vegetable

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