Bulgur Bowl

Ingredients

• 200 g bulgur
• 2 red bell peppers
• 1 cucumber
• 150 g tomatoes
• 100 g Kalamata olives (pitted)
• 1 handful parsley
• 400 g Chickpeas (canned; drained weight)
• 1 tbsp Olive Oil
• 0.5 lemon (juice)
• 1 tsp ground cumin
• Pepper

Instructions

1. 1.

   Bring bulgur to a boil in 200 ml unsalted water. Then simmer on low heat for about 20 minutes with the lid closed until all the water is absorbed. Drain into a colander, let it cool.

2. 2.

   Clean and dice the peppers. Peel, rinse, halve lengthwise, deseed, and cube the cucumber. Wash and cut the tomatoes into pieces. Halve the olives lengthwise. Rinse parsley, shake dry, and finely chop. Drain the chickpeas in a sieve.