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Bulgur Chickpea Salad

It was a great event yesterday at the 18th annual Poughkeepsie plaza health fair! We had a blast meeting new people and showing everyone how many teaspoons of sugar are in everyday “healthy” items. Attendees were in awe when shown that Naked Juice contains 15 teaspoons of sugar, and Lipton green tea had 53 grams of added sugar.
The chickpea Bulgur Salad was also a hit with people coming back for seconds! It was such a hit that I thought I would share it!

Bulgur Veggie Salad

1 cup Bulgur
2 cups boiling water
½ red onion, diced
1 red bell pepper cut into strips
1 Cucumber,seeded and diced
¼ Cup dill, finely chopped
⅓ Cup Parsley, finely chopped
1 Can chickpeas, drained and rinsed
¼ Cup Fresh Lemon Juice
¼ Cup Extra Virgin Olive Oil
1 clove garlic, minced
Salt and Pepper to taste
(if you want to spice it up add red pepper flakes)

Cook Bulgur by placing 2 cups boiling water in a heat proof bowl with bulgur. Let stand for 15 minutes. Next drain bulgur in sieve or cheese cloth by pressing water out. In a large bowl place all veggies, herbs and spices. Mix with bulgur. Enjoy!

Theresa Zangerle-McArtin RD,CDN passing out samples


chickpea bulgur salad

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