Name: Grated carrot and chickpea lunch bowl with cumin and lemon
Total time: 30 min
Yield: 4 servings
Ingredients: 6 medium carrots (366 g), peeled and grated; ¾ cup (105 g) dry bulgur; 1½ cups (246 g) no-salt-added chickpeas, drained and rinsed; 3 tbsp olive oil; ¼ cup (61 g) lemon juice; 1½ tsp ground cumin; 1 tsp paprika; ½ tsp garlic powder; ½ cup (30 g) chopped fresh parsley; ¾ tsp salt; ½ tsp ground black pepper; 1½ cups boiling water, to soak the bulgur

Ingredients

0 of 12

6 medium carrots, peeled and grated
¾ cup dry bulgur
1½ cups no-salt-added chickpeas, drained and rinsed
3 tbsp olive oil
¼ cup lemon juice
1½ tsp ground cumin
1 tsp paprika
½ tsp garlic powder
½ cup chopped fresh parsley
¾ tsp salt
½ tsp ground black pepper
1½ cups boiling water, to soak the bulgur

Method

Nutrition

Estimated

Per bowl (about 1½ cups) · serving size 1 of 4

Calories330

Total fat	12.6 g
Saturated fat	1.7 g
Sodium	515 mg
Total carbohydrate	48.2 g
Dietary fiber	11.2 g
Total sugars	7.9 g
Protein	10.1 g

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asharedpalate.com · asharedpalate.com/carrot-salad