Directions:
- Bring 2 cups of water to boil along with the salt and pepper. Stir in the bulgur and return to a boil.
- Cover, reduce heat to low and simmer for 20 minutes. Let stand an additional 5 minutes before removing the lid.
- Heat the olive oil in a large skillet, then add the red onion, garlic and ginger. Cook for several minutes over a medium heat, stirring often.
- Add the tomato and stir until almost all of the liquid evaporates.
- Stir in the cumin, coriander, cayenne and turmeric. Cook about 2 minutes, stirring constantly, until the spices become aromatic.
- Add the garbanzo beans and 1/2 cup water. Cover and simmer over a low heat, stirring occasionally, until a thick sauce develops, about 15 minutes.
- Combine with the cooked bulgur, then stir in the green onions, parsley, cilantro and lime juice.
- Chill several hours or overnight.
- To serve, place 2 lettuce leaves on each serving plate and mound the salad on top. Garnish with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.47 Kcal (1673 kJ) | ||
| Calories from fat | 87.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.72g | 15% | |
|---|---|---|---|
| Sodium | 251.18mg | 10% | |
| Potassium | 1720.4mg | 37% | |
| Total Carbs | 57.94g | 19% | |
| Sugars | 8.77g | 35% | |
| Dietary Fiber | 19.33g | 77% | |
| Protein | 17.92g | 36% | |
| Vitamin C | 70.2mg | 117% | |
| Iron | 10.3mg | 57% | |
| Calcium | 318.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 36.62 Kcal (153 kJ) | ||
| Calories from fat | 8.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 15% | |
|---|---|---|---|
| Sodium | 23.03mg | 10% | |
| Potassium | 157.72mg | 37% | |
| Total Carbs | 5.31g | 19% | |
| Sugars | 0.8g | 35% | |
| Dietary Fiber | 1.77g | 77% | |
| Protein | 1.64g | 36% | |
| Vitamin C | 6.4mg | 117% | |
| Iron | 0.9mg | 57% | |
| Calcium | 29.2mg | 32% | |
* 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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