CHICKPEAS, BULGUR, AND HERB SALAD

Chickpeas, Bulgur, and Herb Salad image

Healthy and nutty-tasting summer salad.

Provided by Andree

Categories Salad Grains Tabbouleh

Time 1h38m

Yield 6

Number Of Ingredients 12

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Ingredients

2 tablespoons olive oil, divided
1 ½ cups raw bulgur
1 teaspoon dill seeds
1 bay leaf
½ teaspoon cumin seeds
3 cups vegetable broth
1 tablespoon soy sauce (such as Kikkoman®)
1 cup canned chickpeas, drained
1 (8 ounce) container plain yogurt
⅓ cup chopped flat-leaf parsley
⅓ cup chopped cilantro
⅓ cup chopped chives

Steps:

Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g