Wednesday, August 15, 2012

Chickpea, Eggplant and Bulgur Wheat Salad


I made Channa Masala recently and had chickpeas leftover after soaking and pressure cooking them. I thought they would pair perfectly with bulgur wheat and a healthy salad. I soaked the bulgur wheat for 30 minutes added tomato and roasted eggplant and voila a healthy lunch was born. Bulgur wheat has a texture like cous cous but is whole grain and higher in protein. 



Ingredients:

  • one cup of chickpeas (canned would also work)
  • one cup of bulgur wheat
  • one large tomato chopped
  • 1/4 cup of chopped fresh basil
  • one tablespoon olive oil
  • salt and pepper to taste
  • 2 cloves of garlic chopped 
  • a dash of freshly squeezed lemon juice
  • one small eggplant chopped
Method:

  1. soak one cup of bulgur wheat with 2 cups of hot water for 30 minutes
  2. meanwhile roast the eggplant with garlic a dash of olive oil, salt and pepper for 15 minutes at 400 , until soft
  3. then combine with bulgur wheat, lemon juice, freshly chopped basil, chickpeas and fresh tomato
  4. enjoy 




What is your new favorite healthy lunch item?


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