Bulgur, Chickpea and Tomato Salad

Ingredients

1 cup (250 mL) bulgur
3 plum tomatoes, chopped
3 green onions, chopped
1 cup (250 mL) canned chickpeas, rinsed and  drained
2/3 cup (150 mL) fresh Italian parsley, finely chopped
4 hard cooked eggs
1/4 cup (50 mL) parmesan, asiago or romano cheese, shaved

Dressing:

3 tbsp (50 mL) lemon juice
3 tbsp (50 mL) olive oil
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper

Directions

In saucepan, bring 1 1/2 cups (375 mL) water to boil; stir in bulgur. Cover and remove from heat; let stand for 20 minutes. Drain in sieve; let stand for 5 minutes.

Dressing:

Meanwhile, in bowl, whisk together lemon juice, oil, salt and pepper. In large bowl, combine bulgur, tomatoes, onions, chickpeas and parsley; drizzle with dressing and toss. Coarsely chop eggs; gently stir into salad. Garnish with parmesan cheese.
(Make-ahead: Cover and refrigerate for up to 3 hours)

Makes: 6 servings

Preparation: 10 minutes

Standing: 25 minutes

Nutrients per serving:

Calories: 262
Protein: 11 g
Carbohydrate: 29 g
Fat: 12 g