2 Reviews

This salad is light and refreshing! I did make a few changes to suit our tastes better. I used 1/2 cup of cilantro instead of parsley and 2 T of low-fat sour cream in place of the yogurt. I would've liked the bulgur to be less crunchy next time, so need to figure out how to cook it. On my bulgur package, it says just to soak in water for 30 minutes. Thanks, Engrossed!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Juenessa December 15, 2007

Very nice-tasting, fairly mild. Great for school lunches. I used wheat berries and tomato, and didn't bother to seed the cucumber. In the dressing, I subbed soy yogurt and used only 2 Tbsp of the oil and a pinch of cayenne; omitted salt, to add as desired. Thanks! Made for Holiday Tag.

0 people found this helpful. Was it helpful to you? [Yes] [No]
White Rose Child October 23, 2007
Bulgur and Chickpea Salad With Parsley Dressing