Bulgur Salad With Chickpeas And Red Peppers

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
577
FAT
52%
CHOL
0%
SOD
38%

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Ingredients for 4 servings

1 1/2 cups fine-grain bulgur

3 cups boiling water

3 tablespoons fresh lemon juice

1 teaspoon honey

1 teaspoon ground cumin

1/4 to 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)

1/2 cup quartered yellow cherry tomatoes

1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)

1/4 cup minced fresh parsley leaves

1 medium head Bibb lettuce, leaves separated

4 pita breads, warmed and cut into wedges

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