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Spanish Bulgur Wheat Salad

Yields8 Servings

Chickpea Salad with Quinoa, sweet red pepper, herbs and lemon.

 1 cup dried bulgur wheat or quinoa
 1½ cups beef or vegetable broth
 1 fresh garlic clove, finely chopped (or 1 tsp garlic powder)
 ½ cup fresh parsley, chopped
 1 can low-sodium garbanzo beans, rinsed and drained
 ½ cup red peppers, roasted and chopped
 ½ cup green onions, thinly sliced
 1 tablespoon balsamic or red wine vinegar
 ½ teaspoon paprika (or smoked paprika)
 salt and pepper, to taste
 ½ cup crumbled queso fresco or feta cheese
1

Wash hands well with soap and warm water. Wash produce well and chop as directed.

2

Bring broth to a boil in a medium saucepan. If using, stir in bulgur wheat then cover and remove from heat. Let stand 5 minutes. Fluff with a fork. If using quinoa, add quinoa to pan and reduce heat to low. Cook for 15 minutes and remove from heat. Fluff with a fork.

3

Toss bulgur wheat or quinoa with everything except cheese in a large bowl.

4

Sprinkle top of salad with queso fresco.

5

Serve cold or at room temperature. Enjoy!

Nutrition Facts

8 servings

Serving size

1/2 cup

Amount per serving
Calories144
% Daily Value *
Total Fat 3g4%

Saturated Fat 1g5%
Cholesterol 5mg2%
Sodium 163mg8%
Total Carbohydrate 23g9%

Dietary Fiber 5g18%
Total Sugars 3g
Protein 7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.