Provided by Jack Bishop
Categories Salad Appetizer Vegetarian Quick & Easy High Fiber Chickpea Bell Pepper Healthy Parsley Bulgur Lettuce Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- 1. Place the 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, shaking the strainer and gently pressing out excess moisture. Return the bulgur to the bowl.
- 2. 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.
- 3. Add the chickpeas, roasted peppers, and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss to combine.
- 4. 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.
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thowai Marma
[email protected]I love the versatility of this salad. You can easily add or remove ingredients to suit your own taste preferences.
Andrea D Vicenti
[email protected]This salad is a great way to get your daily dose of fiber. It's also a good source of protein and iron, making it a healthy and satisfying meal.
Towhidul Islam
[email protected]I love the freshness of this salad. The lemon juice and herbs really brighten up the flavors.
Iulia Gavriloaie
[email protected]This salad is a great way to use up leftover bulgur. I also love that it's a vegan dish, so it's perfect for my plant-based diet.
hsb bsjs
[email protected]I've made this salad several times and it's always a success. It's a great way to get my kids to eat their vegetables.
Paulese Hicks
[email protected]This salad is so easy to make and it's always a hit with my family and friends. It's a great potluck dish or side dish for a barbecue.
Himavata Hyuga
[email protected]I love the smoky flavor of the roasted peppers in this salad. They add a depth of flavor that really makes the dish.
Lewani Bacha
[email protected]This is a great salad to make ahead of time. The flavors meld together even better after a few hours in the refrigerator.
Sasha Sasha
[email protected]I'm not a huge fan of bulgur, but this salad has changed my mind. The bulgur is cooked perfectly and absorbs the flavors of the dressing and vegetables beautifully.
Malik Aarzi
[email protected]This recipe is a great way to use up leftover roasted peppers. I also love that it's a no-cook recipe, making it perfect for busy weeknights.
Jay Alyse
[email protected]This salad is so flavorful and satisfying. I love the contrast between the tender bulgur and the crispy roasted peppers.
Sandy Topeka
[email protected]I wasn't sure what to expect from this salad, but I was pleasantly surprised. The combination of bulgur, chickpeas, roasted peppers, and spiced cumin dressing is amazing.
Robel Sk
[email protected]This salad is a great way to get your daily dose of veggies. It's also a good source of protein and fiber, making it a well-rounded meal.
Patrick Tolchard
[email protected]I'm always looking for new ways to use bulgur, and this salad is a great option. It's light and refreshing, perfect for a summer lunch or dinner.
Vincent Ombura
[email protected]This recipe is a keeper! It's so easy to make and packed with flavor. I especially appreciate the fact that it's a healthy and satisfying meal.
Michael Ferry Maas
[email protected]I love how versatile this salad is. I added some leftover grilled chicken and a handful of chopped walnuts, and it was a hit!
Nazi Khan
[email protected]This bulgur salad is a delightful blend of flavors and textures, with the roasted peppers adding a smoky sweetness and the spiced cumin dressing bringing a touch of warmth and intrigue.