Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

5 hrs
40 mins


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

1 1/2 cups
254 calories; protein 10.2g; carbohydrates 44.8g; dietary fiber 11.3g; sugars 5.9g; fat 8.2g; saturated fat 1g; vitamin a iu 8563.6IU; vitamin c 25.1mg; folate 37.2mcg; calcium 62mg; iron 2.4mg; magnesium 59.7mg; potassium 415.3mg; sodium 491.8mg.

2 1/2 starch, 1 fat, 1 vegetable