BULGUR SALAD WITH CHICKPEAS, ROASTED PEPPERS

By PamCallan

Spiced Cumin Dressing

Ingredients

• 1 1/2 cups fine grain bulgur
• 3 cups boiling water
• 2 Tbsp. olive oil
• 2 Tbsp. fresh lemon juice
• 1 tsp. honey
• 1 tsp. ground cumin
• 1/2 tsp. cayenne pepper
• Sea salt
• 1 can (15 oz) chickpeas, rinsed and drained
• 6 oz. jar roasted red peppers, drained and diced (about 1 cup)
• 1/4 cup fresh parsley leaves, minced
• 1 medium head Bibb lettuce, leaves separated
• 4 pita breads, warmed and cut into wedges

Preparation

Step 1

Place bulgur in a large bowl. Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, gently pressing out excess liquid. Return the bulgur to bowl.
Meanwhile, whisk oil, lemon juice, honey, cumin, cayenne, and ½ tsp. salt together in a small bowl.
Add chickpeas, roasted peppers, and parsley to the bowl with drained bulgur, and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
Place several lettuce leaves on each of 4 serving plates. Mound some of the bulgur salad over the lettuce and tuck pita wedges around the plate before serving