Super Fast
Greek Chickpea Salad with Bulgur
Blueberry Yogurt Parfaits
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- 2 (15-oz) cans BPA-free chickpeas, drained and rinsed
- 1 pint organic grape tomatoes, halved
- ½ cup chopped fresh flat-leaf parsley
- 1 small organic cucumber, chopped
- 2 green onions, thinly sliced
- ¼ cup chopped fresh mint
- 1 Tbsp fresh lemon juice
- 3 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place bulgur in a large heatproof bowl; add boiling water. Cover and let stand 15 minutes or until bulgur is tender; drain.
- Add chickpeas, tomatoes, parsley, cucumber, onions, mint, lemon juice, oil, salt, and pepper; toss.
Side Dish Ingredients
- ⅓ cup coarsely chopped walnuts
- 2¼ cups plain Greek yogurt
- ¾ tsp vanilla extract
- ¼ cup honey
- 1 pint blueberries
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant.
- Stir together yogurt and vanilla in a small bowl. Spoon about 3 Tbsp yogurt mixture into each of 6 small bowls. Drizzle each with 1 tsp honey.
- Sprinkle half of blueberries over honey. Repeat layers; sprinkle with nuts.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
