Lemony Bulgur with Arugula

Name: Lemony Bulgur with Arugula
Ingredients: 1/2 tsp. salt; 3/4 cup bulgur; 4 cups arugula, divided; 2 cups parsley leaves; 4 green onions, coarsely chopped; 1 clove garlic, peeled; 1/4 cup lemon juice; 3 Tbs. olive oil; 2 to 3 drops red pepper sauce, such as Tabasco; 1 15-oz. can chickpeas, rinsed and drained; 1 cup grape tomatoes, quartered

11 ingredients

7 steps

Ingredients

1/2 tsp. salt
3/4 cup bulgur
4 cups arugula, divided
2 cups parsley leaves
4 green onions, coarsely chopped
1 clove garlic, peeled
1/4 cup lemon juice
3 Tbs. olive oil
2 to 3 drops red pepper sauce, such as Tabasco
1 15-oz. 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.
2

Add bulgur, reduce heat to medium-low, cover, and simmer 5 minutes, or until all liquid is absorbed.
3

Meanwhile, pulse 2 cups arugula, parsley, green onions, and garlic in food processor until finely chopped.
4

Add lemon juice, oil, and red pepper sauce, and pulse until combined.
5

Remove bulgur from heat, and stir in arugula mixture, chickpeas, and tomatoes.
6

Season with salt and pepper.
7

Place 1/4 cup remaining arugula on each plate, and top with bulgur.