Servings: (click to scale)
Ingredients
- 2 each zucchini diced
- 1 each fresh eggplant diced
- 1.5 oz extra virgin olive oil
- 1/3 cup bulgur wheat
- 15 oz canned low sodium garbanzo beans drained and rinsed
- 2/3 cup water
- 1/2 cup fresh mint chopped
- 1 cup fresh parsley chopped
- 1/2 cup crumbled feta cheese
- 2 Tbsp fresh lemon juice
- 1/4 cup pine nuts
- 1/8 tsp kosher salt
- 1/8 tsp ground black pepper
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Instructions
- Preheat oven to 375F. Combine bulgur and water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 12 minutes. Drain off any excess liquid and fluff bulgur with a fork.
- Dice zucchini and eggplant into 1/2" cubes. Toss eggplant with 1/2 fl oz of oil and spread on parchment lined baking pan. Toss zucchini with 1/2 fl oz of oil and spread on parchment lined baking pan. Roast in 375F oven for 20-30 minutes until browned and fork tender. Remove from oven and chill.
- Combine vegetables, bulgur, chickpeas, mint, parsley, and feta in bowl. Drizzle with remaining 1/2 fl oz oil and lemon juice. Toss to combine and season with salt and pepper. Garnish with pine nuts (about 1 Tbsp per serving).
Nutrition
Calories: 470kcal | Carbohydrates: 53g | Protein: 18g | Fat: 24g | Saturated Fat: 5g | Sodium: 560mg | Fiber: 16g | Sugar: 13g
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