INGREDIENTS
3
Carrots, medium
1
15- to 16-ounce can Garbanzo beans
1/2 tsp
Lemon peel
1/2 cup
Parsley, fresh
1
Red onion, small
2 tsp
Thyme, fresh
1
Tomato, medium
3 tbsp
Lemon juice
3/4 cup
Bulgur
1/4 tsp
Black pepper, ground
1/8 tsp
Salt
1
Cooking spray, Nonstick
2 tbsp
Olive oil
2 tbsp
Water