Earth Day Salad

April 18, 2016

Prep Time: 30 minutes                   Cooking Time: 30 minutes


medium saucepan with lid

measuring cups and spoons

cutting board and knife

large mixing bowl

small mixing bowl

mixing spoons

can opener


Servings: 4               Serving Size: 1 cup



¾ cup bulgur wheat, uncooked

1-½ cups water, boiling

½ cup low-sodium chickpeas

½ cup low-sodium black beans

1 yellow squash, diced

1 tomatoes, diced, de-seeded

3 green onions, chopped

¼ bunch cilantro, chopped

1 cup arugula, packed


Honey Lime Vinaigrette

½ cup lime juice

2 tablespoons olive oil

2 tablespoons honey

1 tablespoon ground black pepper

1 tablespoon ground cumin

zest of 1 lime



1.   To cook the bulgur, place the bulgur and add boiling water into a bowl. Cover and allow to sit for about 20 minutes. Stir and fluff and leave covered and you continue with the recipe.

2.   Drain and rinse the chickpeas and black beans, then add to a bowl along with squash, tomato, green onions, cilantro, and arugula.

3.   When cooled, add the bulgur wheat to the mixing bowl and mix together.

4.   In a separate bowl, whisk together the lime juice, olive oil, honey, pepper, cumin, and lime zest to make the vinaigrette.

5.   Add the dressing to the salad, mix, and enjoy!



  • You can use your favorite seasonal vegetables in place of our suggestions.
  • Use your own favorite healthy salad dressing in place of this one.
  • Make this gluten-free by replacing the bulgur wheat with quinoa, brown rice, buckwheat, or millet.
  • Have this salad as a hearty main dish by adding 3 ounces (per serving) of your favorite lean protein – try tofu, free-range chicken or turkey breast, or grass-fed beef.