Bulgur Salad
“I was introduced to this bulgur salad recipe by my dietitian, but I changed it up to suit my tastes. I never used to like chickpeas, but it is now one of my favorite side dishes!”
–Stephanie Lewis
Ingredients
- 1 1/2 cups fine grain bulgur
- 3 cups boiling water
- 1 can chickpeas, drained and rinsed
- 1 cup roasted red peppers
- 1/4 cup diced red onion
- 1/4 cup sliced fresh mushrooms
- 1/4 cup minced fresh parsley
- 3 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/4 cup extra virgin olive oil
Preparation
Place bulgur in a large bowl and cover with boiling water. Set aside, stirring occasionally, until the bulgur has softened. Drain, press out excess water and return bulgur to bowl. Add the chickpeas, red peppers, onion, mushrooms and parsley.
In a smaller bowl, whisk together the lemon juice, honey, cumin, cayenne, salt, garlic and oil. Pour the dressing over the bulgur mixture and toss. Refrigerate unused portions in an airtight container.
