Name: Moroccan-Spiced Bulgur and Chickpea Salad
Yield: 4 servings (serving size: 1 cup)
Ingredients: 3 tablespoons fresh lime juice; 1 tablespoon extravirgin olive oil; ½ teaspoon salt; ¼ teaspoon ground cumin; ¼ teaspoon ground coriander; ¼ teaspoon freshly ground black pepper; 2 cups boiling water; 1 ⅓ cups uncooked bulgur; ½ cup matchstick-cut carrots; ⅓ cup dried cranberries; 3 tablespoons slivered almonds, toasted; 2 teaspoons chopped fresh mint; 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

Directions

Step 1
Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.

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Step 2
Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed. Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutrition Facts

Per Serving:

338 calories; fat 8.4g; saturated fat 0.8g; mono fat 4.9g; poly fat 2.2g; protein 10.4g; carbohydrates 59.5g; fiber 13.7g; iron 2.8mg; sodium 491mg; calcium 65mg.

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Ingredients

Directions

Nutrition Facts