 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
|
Dried fruit and chickpeas turn a traditional summer tabbouleh into a salad meal. A generous serving has about 15 grams of fiber-more than half of your daily requirement. Ingredients:
1 1/2 cups uncooked bulgur or cracked wheat |
1 1/2 cups boiling water |
1 cup dried figs, halved |
1 cup chopped fresh parsley |
1/2 cup chopped fresh mint |
1/2 cup sweetened dried cranberries (such as craisins) |
1/2 cup lemon juice |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
Directions:
1. Combine the bulgur and boiling water in a large bowl. Cover and let stand 30 minutes. Stir in the figs and remaining ingredients; cover salad and chill thoroughly.
|
|