If you are shopping for this recipe for a kitchen disaster plan, make sure to read the bulgur directions and buy the product that uses room temperature or cold water to rehydrate.
Prep Time: 20 minutes
Ingredients:
- 1/2 cup fine bulgur
- 2 Tbsp. dried parsley flakes
- 1 red onion, minced
- 14 oz. can diced tomatoes, drained
- 1 jar roasted red peppers, drained, cut into strips
- 1 tsp. dried mint leaves
- 15 oz. can chickpeas, rinsed and drained
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. apple cider vinegar
- salt and pepper to taste
Preparation:
Place the bulgur in a small bowl, cover with cold water and let stand for 10 minutes, then drain. Place the bulgur in a clean kitchen towel or a double thickness of cheesecloth or paper towels and squeeze dry.Transfer bulgur to a bowl and fluff with a fork. Stir in the parsley, onion, tomatoes, red peppers, mint, chickpeas, olive oil, vinegar, and salt and pepper to taste. Cover and chill, or serve immediately. 4-6 servings
