Mediterranean Tabbouleh with Tomatoes and Chickpeas
Prep Time 45 min
Cook Time 15 min
Servings N/A
Difficulty Easy
Ingredients
- 1 cup R.W. Knudsen Family® Organic Tomato Juice
- 1/2 cup water
- 3/4 cup uncooked, quick cooking bulgur wheat
- 1/4 cup Santa Cruz Organic® Pure Lemon Juice
- 1/4 cup pure extra virgin olive oil
- 1 tsp. minced garlic
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1 (15 to 16 oz.) can chickpeas or garbanzo beans, drained
- 2 cups seeded and diced ripe plum tomatoes
- 1 cup peeled, seeded, diced cucumber
- 3/4 cup finely chopped fresh flat-leaf parsley
- 3 tbsps. finely chopped fresh mint
Directions
- Step 1
BRING tomato juice and water to boil in medium saucepan over high heat. Stir in bulgur wheat. Reduce to simmer. Cover and cook 15 minutes. Remove from heat.
- Step 2
WHISK together lemon juice, olive oil, garlic, salt and pepper in a small bowl.
- Step 3
PLACE bulgur in large bowl. Add beans, tomatoes, cucumber, parsley and mint. Stir dressing. Pour over bulgur mixture. Stir to coat evenly. Chill until ready to serve.
Serving size
(1/12 of recipe)
- Calories 130
- Calories from Fat50g
- Total Fat 6g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 250mg
- Potassium 0mg
- Total Carbohydrates 18g
- Dietary Fiber 2g
- Sugars 2g
- Protein 4g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet