Bulgur Salad with Chickpeas and Herbs

1 cup coarse bulgur 1 (15-oz) can chickpeas, drained and rinsed 2 Tbsp extra virgin olive oil 1 bunch scallions, finely chopped 2 large garlic cloves, minced ¼ cup finely chopped flat-leaf parsley, or a combination of parsley and dill 2 Tbsp finely chopped fresh mint Juice of 1 lemon Freshly ground black pepper, to […]
To continue reading this article or issue you must be a paid subscriber. Sign in

Subscribe to Tufts Health & Nutrition

Get the next year of Tufts Health & Nutrition for as little as $18. And access all of our back issues and online content free of charge.
Subscribe today and save 36% off the regular rate!
Already Subscribed?
Click Here to Sign In | Forgot your password? | Activate Web Access


Please enter your comment!
Please enter your name here