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Bulgur Salad with Chickpeas and Spiced C

Source of Recipe

"Great Mediterranean Meals," Natural Health magazine


Recipe Introduction

Bulgur Salad with Chickpeas and Spiced Cumin Dressing Serves 4 Buy fine-grain bulgur (sometimes labeled 'good for tabbouleh') for this eastern Mediterranean recipe; coarsely ground bulgur will not soften when soaked in boiling water. [Chickpeas are also known as garbanzo beans and ceci beans.]

Recipe Link: www.naturalhealthmag.com

List of Ingredients

1 1/2 cups fine-grain bulgur
3 cups boiling water
1/4 cup lemon juice
1 teaspoon honey [or liquid sweetener of choice]
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Salt
2 tablespoons extra-virgin olive oil
6 ounces jarred, drained roasted red peppers, diced (about 1 cup)
1 15-ounce can chickpeas, drained and rinsed
1/4 cup minced fresh parsley leaves
1 head Bibb lettuce, separated into leaves
4 pita breads, warmed and cut into wedges


Recipe

1. Combine bulgur and water in large bowl and set aside, stirring occasionally, until bulgur is soft, 15 to 20 minutes. Drain bulgur, shaking strainer and gently pressing out excess moisture. Return bulgur to bowl.
2. While bulgur is soaking, whisk lemon juice, honey, cumin, cayenne, and 1/2 teaspoon slat together in small bowl. Whisk in oil until dressing is smooth.
3. Add roasted peppers, chickpeas, and parsley to bowl with drained bulgur and stir to combine. Drizzle dressing over bulgur mixture and toss to combine.
4. Line each individual plate with several lettuce leaves. Mound some bulgur salad over the lettuce and tuck pita wedges into the salad at several places around plate. Serve immediately.

Per serving: 610 calories, 23 g protein, 12 g fat, 2 g saturated fat, 0 mg cholesterol, 110 g carbohydrates, 22 g fiber, 628 mg sodium, 10% calcium