Bulgur Wheat Salad with Chickpeas, Bell Peppers & Tomatoes
Bulgur wheat (some can be found semi-cooked)
Bell peppers – orange, red and green
Juice of 1 lime (or lemon)
Cumin 1 tsp
Salt and pepper
Honey 2 tsp
One of the greatest things about this recipe is that it takes less than 10 minutes to cook bulgur wheat, and that’s all for the cooking in this recipe! I started to boil the bulgur wheat while preparing all the other ingredients. Keep in mind that this grain has a chewy texture and you can adjust the cooking time to your liking.
Dice the bell peppers, slice the spring onions thinly, dice the red onion into small pieces and roughly chop up the cilantro.
After the bulgur wheat is cooked, strain it and let it cool down. When it’s about room temperature, you can start to mix it with all the other ingredients, adding lime juice, cumin and other spices if you wish. I added honey to balance out the acidity of the onions.
I served it with a side of salad tossed in Japanese sesame dressing, my favorite dressing of all time :)