Lemony Bulgur With Arugula |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Vegetarian Times Ingredients:
1/2 teaspoon salt |
3/4 cup bulgur |
4 cups arugula, divided |
2 cups fresh parsley leaves |
4 green onions, coarsely chopped |
1 garlic clove, peeled |
1/4 cup lemon juice |
3 tablespoons olive oil |
2 -3 drops red pepper sauce, such as tabasco |
1 (15 ounce) can chickpeas, rinsed and drained |
1 cup grape tomatoes, quartered |
Directions:
1. Bring 1 1/2 cups water and salt to a boil in large saucepan. Add bulgur, reduce heat to medium-low, cover, and simmer 5 minutes, or until all liquid is absorbed.
2. Meanwhile, pulse 2 cups arugula, parsley, green onions, and garlic in food processor until finely chopped. Add lemon juice, oil, and red pepper sauce, and pulse until combined.
3. Remove bulgur from heat, and stir in arugula mixture, chickpeas, and tomatoes. Season with salt and pepper. Place 1/4 cup remaining arugula on each plate, and top with bulgur.
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