Aug 2, 2017Chatelaine
extra-virgin olive oil
garlic cloves, minced
sumac, plus more for garnish
canned chickpeas, drained and rinsed
cherry tomatoes, halved
small zucchini, grated
green onions, thinly sliced
- BRING 2 cups of water to a boil in a saucepan. Add bulgur and 1/2 tsp of the salt. Cover and reduce heat to low. Simmer until tender, about 15 min. Let stand for 5 min, then spread on a baking sheet with a fork to cool quickly, about 10 min.
- WHISK lemon juice, oil, garlic, sumac, remaining 1/2 tsp salt and pepper in a large bowl. Stir in chickpeas, tomatoes, zucchini, mint, parsley and green onions until combined.
- STIR in bulgur and serve sprinkled with more sumac.
NutritionCalories 190, Protein 5 g, Carbohydrates 23 g, Fat 10 g, Fibre 5 g, Sodium 379 mg. Good source of iron
Chatelaine Quickies: Mushroom grain bowl