MEDITERRANEAN VEGETABLE BULGUR SALAD

Mediterranean Vegetable Bulgur Salad image

This make-ahead side gives a nod to nutrition and convenience.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups boiling water
1 1/2 cups uncooked bulgur
1 1/2 cups water
2 cups fresh broccoli florets or frozen broccoli florets, cooked, drained and cooled
1 cup grape tomatoes
1/2 cup shredded carrot
1 cup crumbled feta cheese (4 oz)
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1 can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2 cup Greek or Italian dressing

Steps:

In large bowl, pour 2 cups boiling water over bulgur. Let stand 30 minutes.
In 2-quart saucepan, heat 1 1/2 cups water to boiling; add broccoli. Cook 1 minute; drain and rinse in cold water.
Stir broccoli and remaining ingredients into bulgur. Serve immediately, or cover and refrigerate up to 4 hours before serving.

Nutrition Facts : Calories 190, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 6 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 3 g, TransFat 0 g