Bulgur Salad with Chickpeas, Roasted Peppers, and S

Name: Bulgur Salad with Chickpeas, Roasted Peppers, and Spiced Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups fine-grain bulgur; 3 cups boiling water; 3 tablespoons fresh lemon juice; 1 teaspoon honey; 1 teaspoon ground cumin; 1/2 teaspoon cayenne pepper; Salt; 1/4 cup extra-virgin olive oil; 1 can chickpeas, rinsed and drained; 6 ounces drained jarred roasted red peppers, diced (about 1 cup); 1/4 cup minced fresh parsley leaves; 1 medium head Bibb lettuce, leaves separated; 4 pita breads, warmed and cut into wedges

Servings: persons

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

1
1.
2
Place the bulgur in a large bowl.
3
Add the boiling water and set aside, stirring occasionally, until the bulgur has softened, 15 to 20 minutes.
4
Drain the bulgur, shaking the strainer and gently pressing out excess moisture.
5
Return the bulgur to the bowl.
6
2.
7
Meanwhile, whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl.
8
Whisk in the oil until the dressing is smooth.
9
3.
10
Add the chickpeas, roasted peppers, and parsley to the bowl with the drained bulgur and stir to combine.
11
Drizzle the dressing over the bulgur mixture and toss to combine.
12
4.
13
Line each individual plate with several lettuce leaves.
14
Mound some bulgur salad over the lettuce and tuck some pita wedges into the salad at several places around the plate.
15
Serve.

1921

kcal

Calories

198

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups fine-grain bulgur, 3 cups boiling water, 3 tablespoons fresh lemon juice, 1 teaspoon honey, and more.

Yes, Bulgur Salad with Chickpeas, Roasted Peppers, and Spiced Cumin Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bulgur Salad with Chickpeas, Roasted Peppers, and Spiced Cumin Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions