Yield: 1 Servings
|½ \N||Cucumber; finely diced|
|½ \N||Purple onion; finely diced|
|1 \N||Tomato; seeds removed and finely diced|
|1 tablespoon||Balsamic vinegar|
|1 bunch||Flat leaf parsley|
|⅔ cup||Bulgar; (cracked wheat)|
|\N \N||Pepper to taste|
|1 can||(425g) of Edgell Chick Pea Salad; If you don't have the can of salad you can substitute|
|2 cups||Cooked chick peas|
|¼ cup||Diced red capsicum; (bell pepper)|
|\N \N||FF Italian salad dressing; (vinegar and Italian spices)|
Quantities are approximate. Use whatever proportions taste and look right to you.
Add the bulgar to boiling water and simmer until soft. Drain and rinse with cold water. Remove the leaves from the parsley and finely chop. Add to a bowl along with all of the other ingredients. Chill for about an hour before serving to allow the flavours to mingle. Makes approximately 6 servings.
Posted to fatfree digest by cctlg@... (Terri Nowak) on Apr 20, 1998