Directions:
- In a small saucepan, bring the vegetable stock to a boil.
- Place the bulgur in a large, heat-proof bowl and pour in the boiling stock. Cover and let stand until the bulgur is tender and the liquid is completely absorbed, about 15 minutes.
- Add the chickpeas, onion, tomatoes, olives, parsley, cilantro, salt and pepper and stir to combine.
- PRESERVED LEMON VINEGRETTE:.
- In a small bowl, combine the lemon juice, garlic, preserved lemon, cumin, paprika and ground coriander. Whisk in the olive oil until emulsified.
- Pour the vinaigrette over the salad and toss gently to mix and coat evenly. Transfer the mixture to a serving bowl and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.84 Kcal (2034 kJ) | ||
| Calories from fat | 109.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.2g | 19% | |
|---|---|---|---|
| Cholesterol | 11.84mg | 4% | |
| Sodium | 9869.82mg | 411% | |
| Potassium | 310.86mg | 7% | |
| Total Carbs | 71.71g | 24% | |
| Sugars | 9.05g | 36% | |
| Dietary Fiber | 6.71g | 27% | |
| Protein | 13.41g | 27% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 2.6mg | 14% | |
| Calcium | 49.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 281.1 Kcal (1177 kJ) | ||
| Calories from fat | 63.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 19% | |
|---|---|---|---|
| Cholesterol | 6.85mg | 4% | |
| Sodium | 5710.4mg | 411% | |
| Potassium | 179.86mg | 7% | |
| Total Carbs | 41.49g | 24% | |
| Sugars | 5.23g | 36% | |
| Dietary Fiber | 3.88g | 27% | |
| Protein | 7.76g | 27% | |
| Vitamin C | 6.7mg | 19% | |
| Iron | 1.5mg | 14% | |
| Calcium | 28.5mg | 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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