The brine-cooked lime brings a salty-tart flavor to this dish. Kalamata olives also add a briny note. Serve with grilled tofu steaks.
Combine bulgur and 1 1/2 cups hot water in a medium bowl; let stand 1 hour. Drain. Combine bulgur, cucumber, and next 5 ingredients (through chickpeas) in a large bowl.
Combine oil and remaining ingredients in a blender; process until smooth. Pour dressing over bulgur mixture; toss well to coat.
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