Ingredients
2
cups boiling water
1 1/2
cups uncooked bulgur
1 1/2
cups water
2
cups fresh broccoli florets or frozen broccoli florets, cooked, drained and cooled
1
cup grape tomatoes
1/2
cup shredded carrot
1
cup crumbled feta cheese (4 oz)
2
tablespoons chopped fresh parsley
1/2
teaspoon salt
1
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained
1/2
cup Greek or Italian dressing
Preparation
In large bowl, pour 2 cups boiling water over bulgur. Let stand 30 minutes.
In 2-quart saucepan, heat 1 1/2 cups water to boiling; add broccoli. Cook 1 minute; drain and rinse in cold water.
Stir broccoli and remaining ingredients into bulgur. Serve immediately, or cover and refrigerate up to 4 hours before serving.
