Chickpeas, Bulgur, and Herb Salad

This recipe is a variation on tabbouleh, a fresh, nutty-tasting salad with chickpeas, bulgur wheat, and 3 kinds of herbs, plus plain yogurt.

• Preparation Time: 20 mins
• Cooking Time: 18 mins
• Total Time: 38 mins
• Calories: 252 Calories

Ingredients

• 1 bay leaf
• 3 cups vegetable broth
• ½ teaspoon cumin seeds
• 2 tablespoons olive oil, divided
• 1 (8 ounce) container plain yogurt
• 1 cup canned chickpeas, drained
• ⅓ cup chopped cilantro
• 1 teaspoon dill seeds
• 1 ½ cups raw bulgur
• 1 tablespoon soy sauce (such as Kikkoman®)
• ⅓ cup chopped flat-leaf parsley
• ⅓ cup chopped chives

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.

Step 2

Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.

Step 3

Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.