Bulgur and Chickpea Salad Bowl

Ingredients

• Bulgur

  Dry

  1 cup or 140g

• Chickpeas

  Garbanzos, Canned - Great Value

  1 cup or 260g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Spinach

  Raw

  4 cup or 120g

• Parsley

  Raw

  2 cup or 120g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

Directions

1. Rinse bulgur and add to a bowl. Season with garlic powder, onion powder and sea salt/pepper to taste. Pour boiling hot water until bulgur is completely submerged. Cover and let sit about 15-30 minutes while prepping other ingredients.
2. Lemon dressing- whisk together olive oil, mustard, onion powder, garlic powder and sea salt to taste.
3. Rinse chickpeas and dry with paper towel. Season with garlic, onion powder, paprika and olive oil. Pan roast for about 5-10 mins, remove from heat.
4. Assemble bowl and top with lemon juice dressing

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