Man alive does it feel like summer here or what! We tied a record for June with 29 consecutive days without rain. I could get used to this. We’ve been barbauqing, dining with the windows wide open, and eating light food such as this recipe. It’s healthy, easy to prepare and requires no oven!

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Bulgur Salad with Chickpeas, Roasted Red Peppers and Spiced Cumin Dressing
Recipe from smitten kitchen

  • 1 1/2 cups fine-grain bulgur
  • 3 cups boiling water
  • 3 T fresh lemon juice
  • 1 t honey
  • 1 t ground cumin
  • 1/2 t cayenne pepper
  • pinch of salt
  • 1/4 cup extra-virgin olive oil
  • 1 can chickpeas, rinsed and drained
  • 1 cup roasted red peppers, diced
  • 1/2 cup quartered cherry tomatoes
  • 1 small red onion, finely chopped
  • 1/4 cup minced fresh parsley leaves
  • 1 medium head Bibb lettuce, leaves separated

Place the bulgur in a large bowl with the boiling water and set aside until the bulgur has softened, 15 to 20 minutes. Drain the bulgur, in a  strainer, gently pressing out excess moisture. Place bulgur back into the bowl. Whisk the lemon juice, honey, cumin, cayenne, and 1/2 teaspoon salt together in a small bowl. Whisk in the oil until the dressing is incorporated. Add the chickpeas, roasted peppers, tomatoes, red onion and parsley to the bowl with the drained bulgur and stir to combine. Drizzle the dressing over the bulgur mixture and toss. Serve alongside bibb lettuce.

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Images: sammyw

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