15 ingredients
2 cup Bulgur cooked
3 tbsp Lime juice
2 tbsp Olive oil
1/2 tsp Salt
1/2 tsp Cumin seed ground or whole
1/2 tsp Coriander seed ground or whole dried
1/4 tsp Pepper black
2 1/2 cup Chickpeas or garbanzo beans canned no salt added
3 tbsp Parsley fresh or raw herb
2 tbsp Mint fresh or raw herb
1/2 cup Cauliflower raw
1/2 cup, strips or slices Carrots raw
1/3 cup Cranberries sweetened dried
1/2 cup, chopped Onions green spring or scallions raw
4 tablespoon Blanched slivered almonds
6 steps
- Cook the bulgur according to package directions.
- In a large bowl, whisk lime juice, olive oil, salt, cumin, coriander, and black pepper.
- Rinse and drain chickpeas. Chop parsley and mint.
- Add bulgur, chickpeas, parsley, mint, cauliflower, carrots, cranberries, scallions, and almonds to bowl. Stir to mix with dressing.
- Cover bowl and chill for at least 2 hours.
- Divide into 4 equal servings and enjoy.
Tips:
To make 2 cups of cooked bulgur, combine 3/4 cup dry bulgur, 1 1/2 cups water in a medium saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.
One 15 oz can of chickpeas makes about 1 3/4 cup rinsed and drained.
You can add any type of raw or cooked vegetables, but raw cauliflower and carrots work well.
Toast the almonds for more flavor. Heat in a nonstick skillet over medium heat for 4-5 minutes or until golden and fragrant.
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