I don’t always eat pizza, pastries and pork. Believe it or not, I try to eat healthfully most days. This recipe from Everyday Food is a good example. As written, it’s a great side dish with dinner. With a few shortcuts, it’s lunch.
Bulgur, roasted red pepper and chickpea salad
Adapted from marthastewart.com | Serves 2
1 cup water
1/2 cup bulgur
1 red pepper
1/2 can chickpeas, drained and rinsed
1 roasted chicken breast, chopped into bite-size cubes
Salt, pepper
Lemon wedges, for serving
Bring water to boil. Pour in bulgur, cover pot, and remove from heat. Let sit 30 minutes, until bulgur is soft and all water is absorbed.
Meanwhile, roast red pepper over gas burner, or under broiler in oven. Turn every couple minutes, until skin is charred all over, about 15 minutes. Place cooked pepper in bowl and cover with plastic wrap. Let sit until cool, then use paper towels to rub off skin. Remove stem and seeds, then chop roasted red pepper into bite-size pieces.
Stir roasted red pepper chunks, chickpeas and chicken into bulgur. Add salt, pepper and generous squeeze of lemon juice. Serve.
Nicole M. Markle 