Chick-Pea and Bulgur Salad

Provided by Woman's Day

  • Saved by 16 people
  • Viewed 592 Times
  • Shared 15 Times
  • Prep: 1 hr., 20 mins
  • Cook:
  • Ready in: 1 hr., 20 mins
  • Serves:

Ingredients

  • 1 cup bulgur
  • 3 navel oranges
  • 2 tablespoons olive oil, preferably extra-virgin
  • 1/2 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 can (about 15 ounces) chick-peas, drained and rinsed
  • 1 cup sliced seedless English (hot-house) cucumber
  • 2 scallions, thinly sliced
  • 1/4 cup packed fresh basil leaves, stacked and cut in narrow strips

Cooking Instructions

Put bulgur into a bowl. Add cold water to cover by 1 inch. Let soak 1 hour or until bulgur is softened. Drain through a fine strainer, pressing down to remove excess liquid. Put in a serving bowl and fluff with a fork.

Peel oranges and cut in sections.  Stir into bulgur. Squeeze juice from orange membranes into a small bowl (you should have 2 to 3 tablespoons). Whisk in the oil, garlic, salt and pepper.

Add orange-juice dressing and remaining ingredients to bulgur mixture. Toss to mix and coat.

Bulgur is dried, cooked cracked wheat that only needs to be soaked before eating.

Nutritional Information per Serving

  calories 156  fat 5g  saturated fat 0  cholesterol 0  sodium 338mg  carbohydrate 26g  fiber 0     

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Recipe Location

This recipe has been added to the following public cookbooks:
Denise's Cookbook

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