Cranberry Bulgur Salad

1  cup		chickpeas
1-1/2  cups		Swanson Vegetable Broth - Canned, Organic
1  cup		English Cucumber
1  cup		Cooked Zucchini - Sliced
1/2  cup		Green Onion - Chopped
2  ounces		Black Olives-Small
3  tablespoons		Cranraisins
6  ounces		President Fat Free Feta Crumbled
3/4  teaspoon		Lemon Zest
2  tablespoons		Schwan's Frozen Cranberry Juice Cocktail Concentrate w/Calcium
1  cup		Cherry Tomatoes
3  tablespoons		Parsley - Fresh, Chopped
1/2  cup		Water

Tip: For nutritional information on all the ingredients in Cranberry Bulgur Salad just click on each ingredient name. Then adjust the serving size for any Cranberry Bulgur Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small saucepan, bring broth and water to a boil. Place the bulgur, zucchini and green onions in a large bowl. Stir in broth mixture. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain. Stir in the turkey, cucumber, garbanzo beans, olives, cranberries and lemon zest.
In a small bowl, whisk the lime juice, cranberry juice concentrate. Stir into bulgur mixture. Add the tomatoes, feta, and parsley; gently toss to coat. Serve at room temperature or chilled.