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1/2 cups water
cup uncooked bulgur
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1/2 cups grape tomatoes, cut in half
cup diced cucumber
medium green onions, thinly sliced (1/2 cup)
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley
tablespoons finely chopped fresh mint leaves
1/2 teaspoon salt
1/4 cup fresh lemon juice
tablespoon olive oil
In 2-quart saucepan, heat water to boiling over medium-high heat. Add bulgur; reduce heat. Cover; simmer 13 to 15 minutes or until water is absorbed. Transfer to large bowl; cool completely.
Add chickpeas, tomatoes, cucumber, onions, cheese, parsley, mint and salt to bulgur; toss gently. In small bowl, stir lemon juice and oil with wire whisk. Pour over bulgur mixture; toss gently to coat.
Pair this crunchy salad with warm pita wedges.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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