Directions:
- Wash and chop fresh onion, garlic, broccoli, carrots, peppers and parsley.
- Heat oil in a large skillet. Add onions and garlic and cook until soft, be careful not to burn garlic as it will be bitter.
- Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil.
- Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.
- Add parsley and lemon juice and stir. Refrigerate 30 minutes to let the flavors meld. Serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.09 Kcal (704 kJ) | ||
| Calories from fat | 20.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Sodium | 110.82mg | 5% | |
| Potassium | 349.46mg | 7% | |
| Total Carbs | 32.38g | 11% | |
| Sugars | 2.48g | 10% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 40.2mg | 67% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 11.2mg | 62% | |
| Calcium | 49mg | 5% | |
| Amount Per 100 g | |||
| Calories | 85.12 Kcal (356 kJ) | ||
| Calories from fat | 10.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 4% | |
|---|---|---|---|
| Sodium | 56.12mg | 5% | |
| Potassium | 176.96mg | 7% | |
| Total Carbs | 16.4g | 11% | |
| Sugars | 1.26g | 10% | |
| Dietary Fiber | 3.26g | 26% | |
| Protein | 3.7g | 15% | |
| Vitamin C | 20.3mg | 67% | |
| Vitamin A | 0.4mg | 25% | |
| Iron | 5.7mg | 62% | |
| Calcium | 24.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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