Bulgur Salad with Broccoli and Tomatoes
This is the variation of our grain salad base recipe as seen in our Whole Life Meal Plan. Bulgur is a delicious and often under-appreciated whole grain; it’s easier to make than rice, has great texture, and is full of fiber and protein. This bulgur salad with broccoli and tomatoes is a great meal on its own or makes for a flavorful and colorful side!
Servings: 6 cups
Calories: 214kcal
Ingredients
- 1 cup bulgur
- 1 ½ cups water
- 15-ounce can low-sodium garbanzo beans, drained and rinsed
- ½ cup blanched broccoli florets
- ½ cup halved cherry tomatoes
- ¼ cup toasted slivered almonds
- ¼ cup chopped fresh parsley
- ¼ cup balsamic vinaigrette
- Salt & pepper to taste
Instructions
- Using a fine-mesh strainer, rinse and drain bulgur. Place in a medium saucepan with water and a pinch of salt. Bring to a boil over high heat.
- Once boiling, reduce heat to low, cover, and simmer until the liquid is absorbed (~12 minutes). Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and transfer to a large bowl.
- While the bulgur is cooking, prepare remaining ingredients. Cut broccoli florets into bite size pieces.
- Add the beans, broccoli, tomatoes, cheese, almonds, parsley, and vinaigrette to the bowl with the slightly cooled bulgur. Using a spatula, fold until well-combined. Season with salt and pepper to taste. Enjoy!
Notes
For extra flavor, toast the bulgur in the pot before adding the water.
If you want a cold bulgur salad, transfer the cooked bulgur to a large plate or baking sheet after cooking and place in the fridge or freezer for a few minutes to cool.
Nutrition
Serving: 1serving | Calories: 214kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 311mg | Potassium: 302mg | Fiber: 9g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg