Bookmark Us
All Food, Diet and Health News 
 Misc. News
 Must-Read News
 Letter to Editor
 Featured Products
 Recalls & Alerts
 Consumer Affair
 Non-food Things
 Health Tips
 Interesting Sites
 Diet & Health
 Heart & Blood
 Body Weight
 Children & Women
 General Health
 Food & Health
 Food Chemicals
 Biological Agents
 Cooking & Packing
 Agri. & Environ.
 Laws & Politics
 General Health
 Drug News
 Mental Health
 Infectious Disease
 Other News
 Food Consumer
 FC News & Others

Search Foodconsumer & Others

Add to Google
Add to My Yahoo
Newsfeed news feed
Su bmit news[release]

More than 100 credit cards available at from, you can pick more than 100 credit cards

Food & Health : Cooking & Packing Last Updated: Apr 20, 2011 - 9:38:09 AM

Healthy Recipes: Pumpkinseed Bulgur Salad
Oct 28, 2008 - 9:56:19 AM

E.mail t.his a.rticle
 P.rinter f.riendly p.age
Get n.ewsletter

It’s No Trick-This Salad is Truly a Treat

Bulgur Salad
Have a few extra pumpkin seeds after carving that jack-o-lantern? Toast them and toss them into this delicious salad that packs whole-grains, vegetables and fruit into one dish. Whole-grain bulgur wheat is high fiber and a source of cancer-protective phytochemicals. The mix of tangy lemon and apple flavors coupled with sweet carrots and juicy bell pepper make this a balanced dish that’s great for a quick lunch.

Pumpkinseed Bulgur Salad

1 cup uncooked whole-grain bulgur wheat
2 cups boiling water
1/2 cup diced carrots
1 medium orange bell pepper, finely chopped
1 cup canned unsalted chickpeas (or regular canned variety, rinsed and drained)
1 small Granny Smith apple, peeled and finely chopped
1 cup loosely packed minced parsley
1/3 cup golden raisins
Juice of 1 small lemon
2 tsp. extra virgin olive oil
Salt and freshly ground black pepper, to taste
3 Tbsp. toasted pumpkin seeds, coarsely chopped

Place bulgur in large bowl. Add boiling water. Let stand until al dente, about 20 minutes.

Meanwhile, steam carrots in a small amount of water in microwave oven or on stove-top until tender, then set aside to cool. Drain bulgur in strainer, pressing gently to remove most of the moisture. Transfer bulgur to serving bowl. Stir in carrots, bell pepper, chickpeas, apple, parsley and raisins. In a small bowl, whisk together lemon juice and oil.

Drizzle dressing over the salad while tossing with a fork to mix in well. Season with salt and pepper, to taste. Just before serving, mix in pumpkin seeds.

Makes 6 servings.

Per serving: 230 calories, 5 g total fat (1 g saturated fat), 39 g carbohydrate,
8 g protein, 8 g dietary fiber, 120 mg sodium.

Combined Federal Campaign: Designate AICR #11420

© 2004-2008 by unless otherwise specified

Top of Page


Search Consumer-friendly Health Sites

We have moved to Food Consumer . Org

disclaimer | advertising | jobs | privacy | about us | newsletter | Submit news/articles
link partners: | Buy Viagra | |
Buy a home | Auto Insurance | Mortgage refinancing | | Take Your Blog to a Higher Level
© Copyright 2004 - 2008 All rights reserved

Disclaimer: What's published on this website should be considered opinions of respective writers only and which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only. The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals. encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.