Low glycemic tabouli with garbonzo beans recipe

Ready for another yummy low-glycemic recipe?  Well summer is finally here and who wants to be slaving over a hot stove? This delicious low-glycemic tabouli with garbonzo beans recipe is a meal in itself and requires no real “cooking.”

And the star of this recipe is bulgur wheat, a whole grain that’s super nutritious with a high fiber content, low sodium, a great source of niacin and it’s also low- glycemic. Give this low-glycemic tabouli with garbonzo beans recipe a try.  It’s quick and easy and the perfect meal or side dish to prepare on a hot and steamy day.

Low-glycemic tabouli with garbonzo beans recipe

Ingredients
1 c bulgur wheat
1 1/2 c boiling water
1 tsp salt
1 – 15 oz tin garbonzo beans
1 c parsley, finely chopped
1/2 c mint, finely chopped
1/2 cup green onions, finely chopped
1 large tomato, finely chopped

Dressing
2 tbs olive oil
Juice and zest of 1 lemon

Method

1. Add boiling water and salt to bulgur wheat. Cover and let stand for 1/2 hour until all the water has been absorbed.
2. Chop and prepare other ingredients.
3. Add all ingredients to the bulgar wheat.
4. To make the dressing, wisk together the juice and zest of lemon with the olive oil.
5. Add dressing to bulgur mixture and mix well. Refrigerate for at least 1 hour for the flavors to mature.

Serves 6 as a side and 3 as a main course.

Watch the cooking video here.