Bulgur salad with chickpeas, roasted red peppers and cumin

Adapted from smitten kitchen, adapted from A Year in a Vegetarian Kitchen

500 g fine-grain bulgur
700 mL boiling water
3 splashes of fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
pinch of cayenne pepper
salt
60 mL extra-virgin olive oil
1 can chickpeas, rinsed and drained (400 g)
170 g drained jarred roasted red peppers, diced (I made mine)
170 g quartered cherry tomatoes
1 shallot, finely chopped
fresh parsley leaves, minced
1 medium head Bibb lettuce (I had iceberg)
4 pita breads, warmed and cut into wedges

IMAG5540.jpgAdd boiling water to bulgur. Set aside for 15-20 minutes. Mix lemon juice, honey, cumin, cayenne, salt, and olive oil together. Toss chickpeas, peppers, tomatoes, onion, and parsley with the bulgur to this dressing. Plate this on lettuce leaves inside the pita bread.

~Jessica

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