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Bulgar and chickpea salad with parsley dressing Recipe

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This recipe for Bulgar and chickpea salad with parsley dressing is from Cox Family Holiday Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup Olive oil
1/4 cup fresh lemon juice
1/2 cup fresh parsley leaves
2 TBS plain - fat low fat yogurt
1 tsp (packed) grated lemon zest
1 tsp salt
1/4 teaspoon cayenne

Salad
1 can chik peas (drained and rinsed)
2 1/2 cups cooked Bulgar, wheat berries, farror can substituted
1 1/2 cups diced seeded cucumber
1 cup diced radishes
1/4 cup thinly sliced scallion greens

Blend oil, lemon juice, parsley, yougurt, lemon zest, salt, and grain.
In large serving bowl, combine the chickpeas, bulgar, cucumbers, radishes, and scallion greens. Add the dressing and toss to to coat. Let the salad sit for 5 minutes before serving.
Directions:
Directions:
Blend oil, lemon juice, parsley, yougurt, lemon zest, salt, and grain.
In large serving bowl, combine the chickpeas, bulgar, cucumbers, radishes, and scallion greens. Add the dressing and toss to to coat. Let the salad sit for 5 minutes before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
from the kitchen of Judy Van Namen

 

 

 

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