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NOMAD
SALAD
Dried
fruit and chickpeas turn a traditional summer
tabbouleh into a salad meal.
1
1/2 cups uncooked bulgur or cracked wheat
1 1/2 cups boiling water
1 cup dried figs, halved
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
1/2 cup unsweetened dried cranberries
1/2 cup lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15 1/2-ounce) can chickpeas, drained
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Combine
the bulgur and boiling water in a large bowl.
Cover and let stand 30 minutes. Stir in the figs
and remaining ingredients; cover salad and chill
thoroughly.
Serves
5.
1
Serving - 1 1/2 cups: Calories: 390 (Cal. from
fat: 18%), Fat: 7.7g (Saturated: 1.1g), Cholesterol:
0mg, Sodium: 363mg, Carbohydrate: 75g, Protein:
11.3g.
[Cooking
Light, May 2000]
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