5-A-Day Bulgur Wheat Salad

Found this on a diabetic website while surfing for healthy salads to make ahead and take to work. Since my Mom developed Diabetes I have an interest in finding healthier recipes to put into our diets. You could really add or substitute just about any vegetable you wanted. Bulgur comes from wheat. It is actually the kernel of wheat, cracked for cooking. It has a nutty, chewy flavor, and contains fiber. Olive Oil is a healthy choice for vegetable oil. This recipe is fiber rich and full of Vitamins and Py!

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  medium  chopped onion
• 1  small  chopped garlic clove
• 1  cup  chopped broccoli
• 1  cup  shredded carrot
• 1  cup  chopped bell pepper, combination red and yellow pepper
• 1⁄3 cup  chopped fresh parsley
• 1  teaspoon fresh lemon juice
• 1  teaspoon olive oil
• 1 1⁄2 cups  dry bulgur
• 2  cups low sodium chicken broth or 2  cups  low sodium vegetable broth
• 8  ounces  canned drained chickpeas

Directions

1. Wash and chop fresh onion, garlic, broccoli, carrots, peppers and parsley.
2. Heat oil in a large skillet. Add onions and garlic and cook until soft, be careful not to burn garlic as it will be bitter.
3. Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil.
4. Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.
5. Add parsley and lemon juice and stir. Refrigerate 30 minutes to let the flavors meld. Serve cold.