Bulgur And Chickpeas With Preserved Lemon Vinaigrette

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Nutrition per serving    (USDA % daily values)
CAL
190
FAT
27%
CHOL
0%
SOD
1926%

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Ingredients for 4 servings

2 tablespoons dry-packed sun-dried tomatoes , soaked in water to rehydrate, drained and chopped

1 1/2 cups cooked chickpeas

1/2 red onion , chopped

2 tablespoons chopped pitted nicoise olives

1/4 cup fresh lemon juice

1/4 teaspoon fresh ground black pepper

1/2 teaspoon salt

2 tablespoons extra-virgin olive oil

1 cup coarse-grind Bulgar wheat

1/2 teaspoon paprika

PRESERVED LEMON VINEGRETTE

1 teaspoon ground cumin

1 tablespoon chopped fresh cilantro (fresh coriander)

1 1/2 teaspoons minced preserved lemons or 1 tablespoon grated lemon zest

1/2 teaspoon ground coriander

3 garlic cloves , minced

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