Directions:
- Place bulgur in a large bowl.
- Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 220.06 Kcal (921 kJ) | ||
| Calories from fat | 10.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 0.42mg | 0% | |
| Sodium | 327.25mg | 14% | |
| Potassium | 524.21mg | 11% | |
| Total Carbs | 45.91g | 15% | |
| Sugars | 5.71g | 23% | |
| Dietary Fiber | 10.93g | 44% | |
| Protein | 7.75g | 15% | |
| Vitamin C | 71.5mg | 119% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 66mg | 366% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 88.07 Kcal (369 kJ) | ||
| Calories from fat | 4.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 2% | |
|---|---|---|---|
| Cholesterol | 0.17mg | 0% | |
| Sodium | 130.97mg | 14% | |
| Potassium | 209.8mg | 11% | |
| Total Carbs | 18.38g | 15% | |
| Sugars | 2.29g | 23% | |
| Dietary Fiber | 4.37g | 44% | |
| Protein | 3.1g | 15% | |
| Vitamin C | 28.6mg | 119% | |
| Vitamin A | 0.7mg | 57% | |
| Iron | 26.4mg | 366% | |
| Calcium | 22.7mg | 6% | |
* 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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