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Bulgur Chickpea Salad (P, TNT)
Source: Family favorite
Serves: 8

2 cups boiling water
1 cup of medium bulgur/bulghur/burghul
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt and pepper
1 cup green onions, chopped
20 oz. can chickpeas/garbanzo, drained
1 cup finely chopped parsley
1 cup grated carrots

Pour boiling water over bulgur wheat in heatproof bowl. Let stand 1 hour at room temperature. Drain and return to a glass serving bowl.

Beat oil and lemon juice, salt and pepper, and pour over bulgur; mix with a fork. Put bulgur in the bottom of the glass serving bowl. Layer each vegetable in this order on top of the bulgur: green onion, chickpeas, parsley, carrots. Cover and refrigerate. Toss the salad just before serving.

Poster's Notes:
Another one of our family's favorites. Can easily be doubled... Looks colorful on the table!

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A