Moroccan-Spiced Bulgur & Chickpea Salad

Yields 4 servings


  • 3 Tbsp. lime juice, fresh
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. cumin, ground
  • 1/4 tsp. coriander, ground
  • 1/4 tsp. black pepper
  • 2 cups boiling water
  • 1 1/3 cup bulgur, uncooked
  • 1/2 cup carrots, cut into matchsticks
  • 1/3 cup cranberries, dried
  • 3 Tbsp. almonds, slivered and toasted
  • 2 tsp. fresh mint, chopped
  • 1, 15 oz. can chickpeas


  1. Combine the lime juice, olive oil, salt, cumin, coriander, and black pepper together in a large bowl and set aside.
  2. Combine boiling water and bulgur in a large bowl. Cover and set aside for 20 minutes or until liquid is absorbed.
  3. Add bulgur, carrots, cranberries, almonds, mint, and chickpeas to the dressing and toss to coat. Refrigerate covered until chilled, then serve.

Nutrition per serving: 260 calories, 39 g carbohydrates, 9 g fat, 9 g fiber, 9 g protein, 560 mg sodium, 14 g sugar.

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