Falafel Salad
- 1/2 cup fine bulgur wheat
- 1 clove garlic, crushed
- Zest 1 lemon, plus juice half lemon
- 1 tsp Za’atar
- 1/4 tsp sea salt
- 2 plum tomatoes, finely diced (about 1 cup)
- 1 small field-grown cucumber, peeled and finely diced
- 1 1/2 cups cooked chickpeas or 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
- 1/2 cup low-fat plain kefir or nonfat plain Greek yogurt
- Produce
- Field-grown cucumber, small (1)
- Garlic (1 clove)
- Plum tomatoes, finely diced (about 1 cup) (2)
- Za’atar (1 tsp)
- Zest 1 lemon (1)
- Cooking & Baking
- Sea salt (1/4 tsp)
- Pasta & Grains
- Bulgur wheat, fine (1/2 cup)
- Dairy
- Kefir or nonfat plain greek yogurt, low-fat plain (1/2 cup)
- Other
- 1 1/2 cups cooked chickpeas or 1 15-oz BPA-free can unsalted chickpeas, drained and rinsed
Preparation
Read recipe preparation on cleaneatingmag.com
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Recipe Stats
Published June 12, 2012 (8 months ago).
7 people saved this recipe.
