Place the bulgar in a larger bowl. Add the boiling
water and set aside, stirring occasionally, until
the bulgur has softened, 15 to 20 minutes. Drain the
bulgur, shaking the strainer and gently pressing out
excess moisture. Return the bulgur to the bowl.
Meanwhile, whisk the lemon juice, honey, cumin,
cayenne, and 1/2 teaspoon salt together in a small
bowl. Whisk in the oil until the dressing is smooth.
Add the chickpeas, roasted peppers, tomatoes, red
onion, and parsley to the bowl with the drained
bulgur and stir to combine. Drizzle the dressing
over the bulgur mixture and toss to combine.
Line each individual plate with several lettuce
leaves. Mound some bulgur salad over the lettuce and
tuck some pita wedges into the salad at several
places around the plate. Serve.
Originally Submitted
3/6/2013
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