Salad Ingredients:

½ cup fine bulgur wheat

Hot water to cover and soak bulgur

2 bunches (about ½ lb) fresh parsley, thick stems removed

4 Tbsp minced fresh mint

½ cup peeled, seeded, and diced cucumber

3 scallions, finely minced

3 small tomatoes, diced (about 2 ½ cups)

½ medium red bell pepper, seeded and diced (about ½ a cup)

1 cup canned chickpeas, drained and rinsed

Vinaigrette Ingredients:

3 Tbsp fresh lemon juice

3 Tbsp olive oil

¼ tsp salt

Ground pepper to taste

1. Rinse the bulgur wheat and add it to a small bowl. Pour hot water over the bulgur to cover, and let soak about 20 minutes, until doubled in size. Drain excess liquid, if any, and place the bulgur in a large bowl.

2. Chop the parsley to a medium-fine consistency (should not look pureed). Add the parsley to the bulgur and add all the remaining salad ingredients. Cover and set aside.

3. For the vinaigrette, in a small bowl, whisk together the ingredients. Add to salad; taste and adjust any seasonings. Best if let sit a few hours in the fridge for the flavors to meld.

The Quality Care You Want. Close By.

Decatur County Memorial Hospital

Nutrition:95 calories, 4.5g fat, 3g protein, 12g

carbohydrate, 3g fiber

Makes 10 servings (1 cup each)

Chickpea Tabbouleh

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