1 cup fresh or frozen peas (about 5 ounces), thawed
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1/2 cup minced fresh parsley
1/4 cup minced fresh mint
1/4 cup olive oil
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan, combine bulgur and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Stir in fresh or thawed peas; cook, covered, until bulgur and peas are tender, about 5 minutes.
Transfer to a large bowl. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.
Editor’s Note: This recipe was tested with soft sun-dried tomatoes that do not need to be soaked before use. Health Tip: Bulgur is made from whole wheat kernels that are boiled, dried and cracked. Since it’s made from the whole kernel, it’s always a whole grain. It has more fiber than quinoa, oats and corn.