Categories: Sides

Ingredients

• 1 cup bulgur
• 2 cups water
• 1 cup fresh or frozen peas, thawed
• 15 oz. can chickpeas, rinsed and drained
• 1/2 cup minced fresh parsley
• 1/4 cup minced fresh mint
• 1/4 cup olive oil
• 2 tbsp. julienned soft sun-dried tomatoes (not packed in oil)
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. In a saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in peas; cook, covered, until bulgur and peas are tender, about 5 minutes.

2. Transfer to a large bowl. Stir in remaining ingredients.

Email to a friend | Print this recipe | Back