Make-Ahead Bulgur Pita Pockets With Spiced Chickpea

Name: Make-Ahead Bulgur Pita Pockets With Spiced Chickpeas, Carrots, And Tahini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1/2 cup bulgur wheat; 1 1/2 tablespoons olive oil; 1 large carrot, grated on the large holes of a box grater (about 1 cup); 1 (15-ounce) can chickpeas, drained and rinsed; 2 teaspoons ground coriander; 2 teaspoons smoked or sweet paprika; 1 1/2 tablespoons tahini; 2 tablespoons plus 1 teaspoon very hot water; 2 tablespoons juice from 1 lemon; 1/2 cup fresh parsley leaves, roughly chopped; 2 pitas with pockets, halved

Servings: persons

Kosher salt
1/2 cup bulgur wheat
1 1/2 tablespoons olive oil
1 large carrot, grated on the large holes of a box grater (about 1 cup)
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons ground coriander
2 teaspoons smoked or sweet paprika
1 1/2 tablespoons tahini
2 tablespoons plus 1 teaspoon very hot water
2 tablespoons juice from 1 lemon
1/2 cup fresh parsley leaves, roughly chopped
2 pitas with pockets, halved

1
Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan. Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes. Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering. Add carrots and chickpeas to pan; stir in coriander and paprika. Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes. Transfer to bowl and stir in bulgur. Season to taste with salt.
2
Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat. Pour in remaining lemon juice and fold in parsley. Season to taste with salt. Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.

121

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 12 ingredients. The key ingredients include: Kosher salt, 1/2 cup bulgur wheat, 1 1/2 tablespoons olive oil, 1 large carrot, grated on the large holes of a box grater (about 1 cup), and more.

Yes, Make-Ahead Bulgur Pita Pockets With Spiced Chickpeas, Carrots, And Tahini Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Make-Ahead Bulgur Pita Pockets With Spiced Chickpeas, Carrots, And Tahini Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions