Bulgur Chickpea Salad

45 мин · Порций: 6

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

Что нужно

• 1¼ стак.water
• 1 стак.bulgur
• 4.9 млdried parsley
• 4.9 млminced onion
• 19.7 млreduced-sodium soy sauce
• ½ стак.chopped scallions
• ½ стак.raisins
• ½ стак.chopped carrots
• ¾ стак.canned chickpeas
• 29.6 млoil
• 29.6 млlemon juice
• 1minced garlic clove
• black pepper (по желанию)

Как готовить

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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