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    You are in: Home / Recipes / Bulgur and Chickpea Salad With Parsley Dressing Recipe
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    Bulgur and Chickpea Salad With Parsley Dressing

    Average Rating:

    2 Total Reviews

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    • on December 15, 2007

      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!

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    • on October 23, 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.

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    Nutritional Facts for Bulgur and Chickpea Salad With Parsley Dressing

    Serving Size: 1 (313 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 568.4
     
    Calories from Fat 145
    25%
    Total Fat 16.1 g
    24%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.4 mg
    0%
    Sodium 937.0 mg
    39%
    Total Carbohydrate 95.4 g
    31%
    Dietary Fiber 21.8 g
    87%
    Sugars 2.6 g
    10%
    Protein 17.2 g
    34%

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