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Bloody Mary Chickpea Breakfast Superfood Bowl

Bloody Mary Chickpea Breakfast Superfood Bowl
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Prep Time: 20 min Serves: 4
Cooking Time: 15 min Yield: 2 bowls
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Hey, bloody Mary fans! This bulgur wheat-based bowl is designed for you. Nope, there’s no alcohol in it, just bloody mary mix. You’ll also find cucumbers, red cabbage, chickpeas, feta cheese and fresh mint. The natural oils of peppermint may help to effectively alleviate symptoms of irritable bowel syndrome (IBS).



1. In a small saucepan, add bulgur, shallot, 1 3/4 cups water, and 3/4 teaspoon salt. Bring to a boil over high. Cover, reduce heat to low, and simmer until liquid is fully absorbed, about 10 to 12 minutes. Fluff with a fork, transfer to shallow dish, and chill. (Note: This step can be done in advance.)
2. Stir dill into chilled bulgur.
3. In a liquid measuring cup, whisk together bloody Mary mix, lemon juice, and oil. Set aside.
4. Arrange among two bowls the bulgur, cucumbers (or 1 1/2 cups thinly sliced English cucumber), cabbage, mint, chickpeas, and feta cheese. If desired, sprinkle cucumbers and cabbage with an extra pinch of salt.
5. Drizzle with the bloody Mary dressing. If desired, serve with lemon wedges on the side.

PC: Jackie Newgent


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