Bulgur Chickpea Salad

Ingredients, directions and serving information for Bulgur Chickpea Salad.

• 1 1/4 cups water
• 1 cup bulgur
• 1 teaspoon dried parsley
• 1/3 tablespoon onion, minced
• 1 teaspoon soy sauce, reduced sodium
• 1/2 cup scallions, chopped
• 1/2 cup raisins
• 1/2 cup carrots, chopped
• 3/4 cup canned chickpeas, low-sodium, drained and rinsed
• Dressing
• 2 tablespoons oil
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce, reduced sodium
• 1 garlic clove, minced
• black pepper

1. Wash hands with soap and water.
2. Bring water to boil in medium saucepan. Stir in bulgur, parsley, minced onion, and soy sauce. Cover and reduce heat; simmer 15-20 minutes (until all water is absorbed and bulgur is not too crunchy). Do not overcook.
3. Remove from heat and allow to cool; fluff with fork.
4. Combine dressing ingredients; stir well. Pour over bulgur mixture and mix well.
5. Stir in scallions, raisins, carrots, and chickpeas. Cover and chill for several hours. Store in refrigerator.