Bulgur Wheat, Veggie & Chickpea Salad

Ingredients

• 1 piece(s) Onion, chopped
• 1 cup Broccoli, chopped
• 1 piece(s) Carrots, shredded
• 1 tsp Green pepper, chopped red or yellow pepper
• 1 tbsp Fresh parsley, chopped
• 1 tbsp Canola oil or cooking oil of choice
• 1 cup Dry bulgur
• 2 cups Chicken broth, low-sodium
• 1 cup Canned chickpeas or garbanzo beans, low-sodium, drained

Instructions

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

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