544 kcalBulgur Wheat Salad with Chickpeas, Bell Peppers & Tomatoes
45 min serves 2
VegetarianDairy-Free
22gprotein105gcarbs8gfat
Ingredients
- •1 cup bulgur
- •1½ cups water
- •1 tsp oil
- •2 bell peppers
- •1 orange pepper
- •2 spring onions
- •1 onion
- •15 oz chickpeas
- •juice of lime
- •cilantro
- •1 tsp cumin
- •salt and pepper
- •2 tsp honey
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Method
From foodista.com — read the original
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.
- Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
- While the bulgur is cooking, dice the bell peppers, slice the spring onions thinly, dice the red onion into small pieces, and roughly chop up the cilantro.
- Once the bulgur reaches room temperature, you can mix it with all the other ingredients. Season with salt and pepper to taste.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com