Here is another easy recipe. When the summer comes around with hot weather, I tend to not want to cook or to eat hot food so I find dishes I can throw together and chill and eat.
This recipe can be eaten hot too. In the winter I cook the beans from scratch but in the summer I go for the canned beans. It makes it all easier.
1 medium onion, chopped
1 cup Broccoli, fresh , chopped
1 cup shredded carrots
1 medium bell pepper, chopped (red, yellow or green)
1/3 cup chopped parsley
1 tsp Oil, canola
1 1/2 cup Wheat, bulgur, dry
2 cup chicken broth, low sodium
8 oz Beans, chickpea/garbanzo, unsalted, canned, drained
Heat canola oil in a large skillet. Add onions and cook until soft.
Add bulgur and stir to coat. Add 2 cups chicken broth to the skillet, and bring to a boil.
Lower the heat, add remaining vegetables and chickpeas. Cook for 10 minutes or until the liquid is absorbed.
Add parsley and stir. Serve warm or cold.