Bulgur and Chickpea Salad with Raisins

Ingredients

• 1 1/4 su bardağı su
• 1 su bardağı bulgur · 129 kcal
• 1 tatlı kaşığı kuru maydanoz · 4 kcal
• 1 çay kaşığı ince kıyılmış kuru soğan · 2 kcal
• 1 çay kaşığı az tuzlu soya sosu · 21 kcal
• 1/2 su bardağı doğranmış taze soğan · 74 kcal
• 1/2 su bardağı kuru üzüm · 248 kcal
• 1/2 su bardağı doğranmış havuç · 30 kcal
• 3/4 su bardağı konserve az tuzlu nohut (süzülmüş ve yıkanmış) · 327 kcal
• 2 yemek kaşığı zeytinyağı · 279 kcal
• 2 yemek kaşığı limon suyu · 7 kcal
• 1 yemek kaşığı az tuzlu soya sosu · 62 kcal
• 1 diş ezilmiş sarımsak · 5 kcal
• isteğe göre karabiber

Method

1. Bring the water to a boil in a medium saucepan, then stir in the bulgur, dried parsley, minced onion, and 1 teaspoon of soy sauce.
2. Cover the saucepan, reduce the heat, and let it simmer for 15 to 20 minutes until all the water is absorbed and the bulgur is tender.
3. Remove the pan from the heat, let the bulgur cool completely, and then gently fluff it with a fork.
4. In a small bowl, whisk together the olive oil, lemon juice, remaining soy sauce, minced garlic, and black pepper to create the dressing.
5. Pour the dressing over the cooled bulgur, then stir in the chopped scallions, raisins, carrots, and chickpeas until well combined.
6. Cover and chill the salad in the refrigerator for several hours before serving to allow the flavors to meld beautifully.

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