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Bulgur, Cucumber & Chickpea Salad
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Nutrition Analysis
| Calories | 181 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 459mg |
| Carbohydrates | 28g |
| Dietary Fiber | 6g |
| Protein | 6g |
| Calcium | 44mg |
1 1/4 cups water
1 teaspoon salt
1 cup raw bulgur
1/4 cup Cabot 2% Plain Greek-Style Yogurt
3 tablespoons extra virgin olive oil
2 teaspoons freshly grated lemon zest
3 tablespoons fresh lemon juice
1 teaspoon ground black pepper
2 cups halved and thinly sliced English cucumber
1 (15.5-ounce) can chickpeas, rinsed and drained
3 tablespoons chopped fresh oregano or mint (optional)
1. In saucepan, bring water and salt to boil; turn off heat, stir in bulgur, cover pan and let stand for 20 to 30 minutes until water is absorbed.
2. Uncover and let cool to room temperature (spread out on baking sheet to cool faster).
3. In large bowl, whisk together yogurt, olive oil, lemon zest, lemon juice and pepper. Add cucumber, chickpeas, cooled bulgur and herb, if using; toss together well. Cover and refrigerate for at least 1 hour for cucumber juices to soften bulgur further and flavors to meld.
