1 teaspoon chile paste with garlic (such as sambal oelek)
1/2 teaspoon salt, divided
1/2 cup chopped green onions
1 cup chopped plum tomato (about 3 tomatoes)
1 cup chopped seeded peeled cucumber
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 cup chopped green bell pepper
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
How to Make It
Place bulgur in a large bowl.
Combine juice, 1/4 cup hot water, olive oil, chile paste, and 1/4 teaspoon salt; drizzle over bulgur, stirring to combine. Sprinkle green onions evenly over bulgur mixture; layer chopped tomato and cucumber over onions. Sprinkle with remaining 1/4 teaspoon salt, mint, parsley, and dill; top with bell pepper and chickpeas. Cover and chill 24 to 48 hours. Toss gently before serving.
This could be good, but as another reviewer noted, is quite dry. It's most likely a problem with taking out too much olive oil that was likely in the original recipe, but not sure how you fix that and still be light :)
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