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Source: dLife

The assertive flavors of garlic, lemon, parsley, and mint carry this traditional Middle Eastern salad.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 157.9
Total Carbs 32.8 g
Dietary Fiber 8.2 g
Sugars 3.2 g
Total Fat 1.1 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 504.3 mg
Protein 7.0 g
Sodium 42.6 mg
Dietary Exchanges
, 1 1/2 Vegetables , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  cold water
1 cup  wheat, bulgur, dry
0 1/2 cup  fresh lemon juice
1 each  medium garlic cloves
3 cup  chopped parsley
4 each  scallions
3 each  medium tomatoes
1 cup  canned garbanzo beans (chickpeas), unsalted
1 pinch  salt and pepper
1 pinch  fresh mint
  1. In a large bowl, pour the boiling water over the bulgur. Cover tightly and set aside for 20 to 30 minutes.
  2. Meanwhile, in a separate bowl, stir together 1/3 cup of lemon juice and the garlic, parsley, scallions, tomatoes, and chickpeas. When the bulgur has absorbed the water and softened, stir it with a fork to fluff the grains.
  3. Toss the lemon-vegetable mixture with the bulgur, and add salt and pepper and mint, if you like, to taste. Add more lemon juice to taste before serving.

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