Bulgur Wheat, Veggie & Chickpea Salad

25 min · Serves 8

Based on a recipe from 5 A Day Bulger Wheat Choices: Steps Toward Health University of Massachusetts Extension Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 1onion
• 1 cupbroccoli
• 1 cupcarrots
• 1green pepper
• ⅓ cupfresh parsley
• 4.9 mlcanola oil
• 1½ cupsdry bulgur
• 2 cupslow-sodium chicken broth
• 1 cupcanned chickpeas

How to cook it

1. Prepare the onion, broccoli, carrots, pepper, and parsley by washing and chopping them into small pieces.
2. Warm the oil in a large pan over medium-high heat and sauté the onions until they become tender.
3. Stir in the bulgur to coat it with the oil, then pour in the chicken broth and bring the mixture to a boil.
4. Reduce the heat, stir in the remaining vegetables and the chickpeas, and simmer for 10 minutes until the liquid is fully absorbed.
5. Mix in the parsley and serve the dish either warm or chilled.

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