CHICKPEA MINT TABBOULEH

Chickpea Mint Tabbouleh image

You'll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. -Brian Kennedy, Kaneohe, Hawaii

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 cup bulgur
2 cups water
1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes., Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 380 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 450mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges