Bulgur Chickpea Salad

45 min · Serves 6

Based on a recipe from Making It Fit: Piecing Together Your Food Needs University of Vermont Extension, via USDA MyPlate Kitchen

What goes in

• 1¼ cupswater
• 1 cupbulgur
• 4.9 mldried parsley
• 4.9 mlminced onion
• 19.7 mlreduced-sodium soy sauce
• ½ cupchopped scallions
• ½ cupraisins
• ½ cupchopped carrots
• ¾ cupcanned chickpeas
• 29.6 mloil
• 29.6 mllemon juice
• 1minced garlic clove
• black pepper (optional)

How to cook it

1. Bring the water to a boil in a medium pot.
2. Stir in the bulgur, parsley, minced onion, and the first measure of soy sauce.
3. Cover the pot, lower the heat, and simmer for 15 to 20 minutes until the liquid is absorbed and the bulgur is tender but not mushy.
4. Take the pot off the heat, let it cool slightly, and fluff the grains with a fork.
5. Whisk together the oil, lemon juice, second measure of soy sauce, and minced garlic to make the dressing.
6. Pour the dressing over the cooked bulgur and mix thoroughly.
7. Fold in the scallions, raisins, carrots, and chickpeas.
8. Cover the salad and refrigerate for several hours before serving.

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