Veggie-licious Bulgar Wheat Salad

This salad is GOOD. Very good. In fact, I’m going to get seconds now.

Veggie-licious Bulgar Wheat Salad
serves 6 / 2 WW pts

Here’s what I used:

• 1 cup bulgar wheat
• 1 cup chopped red bell pepper
• 1/2 red onion, chopped
• 1 zucchini, chopped
• 1 small can chickpeas, rinsed
• 2 cloves garlic, minced
• 1 cup roughly chopped arugula
• 1/4 cup fresh parsley, chopped
• 2 tsp olive oil
• S&P

Here’s what I did:

1. Cook bulgar according to package directions (bring to a boil in 2 cups water, simmer for 12-15 minutes, the end).
2. Meanwhile, heat up the olive oil in a large frying pan over medium heat. Add the onion, bell pepper, zucchini, season with S&P, and cook for about 5-7 minutes until tender. In the last minute, add the garlic and chopped arugula until it’s wilted.
3. Add the chicken broth, dijon mustard, and lemon juice and bring to a little bubble.
4. Add the cooked bulgar, chickpeas, and parsley and stir it all together. Stick your face in it while it’s warm or cold — I plan on eating leftovers cold for lunch topped with chicken and chopped raw cucumber. Yum!

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