Bulgur Wheat, Veggie & Chickpea Salad

Ingredients

• 1 medium onion, chopped
• 1 cup broccoli, chopped
• 1 cup carrots, shredded
• 1 small green pepper, chopped — or red or yellow pepper
• 1/3 cup fresh parsley, chopped — or 2 tablespoons dried
• 1 teaspoon canola oil — or cooking oil of choice
• 1 1/2 cups dry bulgur
• 2 cups low-sodium chicken broth
• 1 cup low-sodium canned chickpeas, drained — garbanzo beans

Method

1. Wash hands with soap and water.
2. Wash and chop fresh onion, broccoli, carrots, pepper and parsley (if using fresh parsley).
3. Heat canola oil in a large skillet over medium-high heat.
4. Add onions and cook until soft.
5. Add bulgur and stir to coat.
6. Add 2 cups chicken broth to the skillet, bring to a boil.
7. Lower the heat, add remaining vegetables and chickpeas.
8. Cook for 10 minutes or until the liquid is absorbed.
9. Add parsley and stir.
10. Serve warm or cold.