Vegan
Greek Chickpea Salad with Bulgur
Ingredients
- 1 cup bulgur wheat (or use couscous)
- 2 (15-oz) cans chickpeas, drained and rinsed
- 2 tomatoes, chopped
- 1 English cucumber, chopped
- ½ red onion, thinly sliced
- ½ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh mint
- 1 Tbsp lemon juice
- 3 Tbsp extra virgin olive oil
Instructions
- Cook bulgur according to package directions; drain, and rinse under cold water to cool.
- Toss together bulgur, chickpeas, and remaining ingredients in a serving bowl; season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
