Bulgur Wheat, Veggie & Chickpea Salad

Ingredients, directions and serving information for Bulgur Wheat, Veggie & Chickpea Salad.

• 1 medium onion, chopped
• 1 cup broccoli, chopped
• 1 cup carrots, shredded
• 1 small green pepper, chopped
• 1/3 cup fresh parsley, chopped
• 1 teaspoon canola oil
• 1 1/2 cups dry bulgur
• 2 cups low-sodium chicken broth
• 1 cup low-sodium canned chickpeas, drained

1. Wash hands with soap and water.
2. Wash and chop fresh onion, broccoli, carrots, pepper and parsley (if using fresh parsley).
3. Heat canola oil in a large skillet over medium-high heat. Add onions and cook until soft.
4. Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, bring to a boil.
5. Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.
6. Add parsley and stir. Serve warm or cold.