1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
In a pot, add garbanzo beans and plenty of water; soak overnight.
The next day, drain all the water; add garbanzo beans and 2 cups of fresh water into a medium sized pot. Boil garbanzo beans for approximately 30 minutes or until tender. Drain all the water. Set aside.
In a large serving bowl, soak the bulgur wheat in boiling water. Add salt and mix. Let stand for 30 minutes or until all the water is absorbed.
In another small bowl, add lemon juice, olive oil, garlic and black pepper. Mix well.
Once the bulgur has absorbed all the water, pour the lemon juice mixture over the bulgur and stir.
Add the chopped green onions, tomatoes, cucumbers, parsley, mint and garbanzo beans to the serving bowl with the bulgur.
Stir well until all ingredients are combined.
Refrigerate for 2 hours or until chilled.
Serve cold and enjoy!
4 servings
1
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content