Mediterranean Bulgur with Chickpeas
- 1 of 2 Combine bulgur, tomatoes, zucchini and parsley in a serving bowl. Pour in boiling water and cover tightly with foil for 12 minutes or until liquid is absorbed and bulgur is tender.
- 2 of 2 Stir in chickpeas, feta, lemon zest, lemon juice and olive oil. Serve immediately.
Servings Per Recipe: 4
Per Serving: 655 mg sodium, 434 kcal cal., 5 g sat. fat, 12 g fiber, 62 g carb., 14 g pro., 25 mg chol., 15 g Fat, total