Chickpeas, Bulgur, and Herb Salad recipe

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Ingredients

2 tablespoons olive oil, divided
1 ½ cups raw bulgur
1 teaspoon dill seeds
1 bay leaf
½ teaspoon cumin seeds
3 cups vegetable broth
1 tablespoon soy sauce (such as Kikkoman®)
1 cup canned chickpeas, drained
1 (8 ounce) container plain yogurt
⅓ cup chopped flat-leaf parsley
⅓ cup chopped cilantro
⅓ cup chopped chives

Nutrition Info

251.7 calories
carbohydrate: 41.7 g
cholesterol: 2.3 mg
fat: 6.4 g
fiber: 9 g
protein: 9.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 535.9 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce, bring to a boil. Reduce heat, simmer until liquid is absorbed, 10 to 15 minutes.

  2. Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.

  3. Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

Recipe Yield

6 servings

Recipe Note

Healthy and nutty-tasting summer salad.

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