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Chickpea, Wild Rice & Bulgar Wheat Salad

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Submitted by sarah hyland

salad

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

350 3.5E+2
175 175
GRAMS GRAMS CRACKED WHEAT (BULGUR)
wheat
1 237
CUP ML OLIVE OIL
250ml
2 2
EACH EACH LEMON
juice, up to 3 lemons
50 5E+1
GRAMS GRAMS WILD RICE
2 1E+1
TEASPOONS ML CUMIN
ground
1 5
TEASPOON ML CORIANDER
ground
1 1
BUNCH BUNCH SCALLIONS, SPRING OR GREEN ONIONS
chopped *

Directions

Soak bulgar wheat in half olive oil, juice of 2 lemons and 125ml boiling water overnight.

Cook wild rice in boiling water til it begins to burst - 20 mins.

Put rice, bulgar wheat and chickpeas in together.

Warm ground cumin and coriander in remaining olive oil for 2 minutes. Pour over chickpeas etc.

Stir in spring onions and some lemon juice.

Season and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 223g (7.9 oz)
Amount per Serving
Calories 753 67% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 273mg 11%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 50%
Sugars g
Protein 21g
Vitamin A 1% Vitamin C 24%
Calcium 6% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

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