Measure cracked wheat into a bowl, cover wheat with boiling water. Cover bowl,
and let sit for 15 minutes. Spoon out any excess water so the salad will not be
soggy.
Rinse and drain garbanzos. Mix in zucchini, tomatoes, and red onions. Add
cracked wheat and blend.
Whisk together lemon juice, olive oil, and garlic. Add to the vegetable wheat
mixture. Mix in the parsley and the cheese. Cover and refrigerate.
Originally Submitted
8/10/2013
0 Out of 5 from
0 reviews
You can add this Garbanzo zucchini salad recipe to your own private DesktopCookbook.
