Bulgur Wheat Veggie Chickpea Salad

Ingredients

• 1 medium onion, chopped
• 1 cup broccoli, chopped
• 1 cup carrots, shredded
• 1 small green pepper, chopped (red or yellow pepper)
• 1/3 cup fresh parsley, chopped (2 tablespoons dried)
• 1 teaspoon canola oil (or cooking oil of choice)
• 1 1/2 cups dry bulgur
• 2 cups chicken broth, low-sodium
• 1 cup canned chickpeas or garbanzo beans, low-sodium (drained)

‍ Instructions

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.

Source: USDA / MyPlate