Mediterranean Tabbouleh with Tomatoes and Chickpeas
Prep Time 45 min
Cook Time 15 Min
Servings 12
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 teaspoon minced garlic
- 3/4 teaspoon Salt
- 1/4 teaspoon pepper
- 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 tablespoons 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
(12)
- Calories 130
- Calories from Fat50g
- Total Fat 6g
- Saturated Fat 0.5g
- Polyunsaturated Fat -1g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 250mg
- Total Carbohydrates 18g
- Dietary Fiber 2g
- Sugars 2g
- Protein 4g
*Percent Daily Values are based on a 2,000 calorie diet