VEGETARIAN Bulgur, Cucumber and Chickpea Salad SERVES STAND TIME 6 • 1 cup per serving 20–30 minutes PREP TIME CHILL TIME 20 minutes 1 hour COOK TIME TOTAL TIME 5 minutes 1 hour and 45 minutes– 1 hour and 55 minutes Ingredients 1¼ cups water 3 tablespoons fresh lemon juice 1 teaspoon salt 1 teaspoon ground black pepper 1 cup uncooked bulgur 2 cups halved and thinly sliced English, or ¼ cup low-fat plain Greek yogurt hothouse, cucumber 3 tablespoons extra-virgin olive oil 1 15 .5-ounce can chickpeas, rinsed and drained 2 teaspoons freshly grated lemon zest 3 tablespoons chopped fresh oregano or mint (optional) Directions 1 . Bring the water and salt to boil in a saucepan over high heat . Turn off the heat . Stir in the bulgur . Let stand, covered, for 20 to 30 minutes, or until the water Nutrition Analysis (per serving) is absorbed . Calories 173 2 . Let the bulgur cool, uncovered, to room temperature . Total Fat 6 .5 g (To cool faster, spread the bulgur in a single layer on a Saturated Fat 1.0 g large baking sheet .) Trans Fat 0.0 g Polyunsaturated Fat 1.0 g 3 . Meanwhile, in a large bowl, whisk together the yogurt, Monounsaturated Fat 4.0 g oil, lemon zest, lemon juice and pepper . Cholesterol 1 mg 4 . Stir in the cucumber, chickpeas, cooled bulgur and Sodium 452 mg herbs if using, tossing to coat . Carbohydrates 23 g 5 . Refrigerate, covered, for at least 1 hour for the Fiber 6 g cucumber juices to further soften the bulgur and the Total Sugars 1 g flavors to meld. Protein 6 g Dietary Exchanges 1/2 lean meat, 11/2 starch, 1/2 fat This recipe from Cabot Creamery Cooperative, Inc. is an American Heart Association Heart-Check Certified Recipe. 16