Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Name: Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters bulgur wheat; 425 grams chickpeas, drained and rinsed; 237 milliliters large carrot, grated on the large holes of a box grater (about; 118 milliliters fresh parsley leaves, roughly chopped; 2 teaspoons ground coriander; 2 servings Kosher salt; 2 Tbsps juice from 1 lemon; 2 Tbsps olive oil; 2 pitas with pockets, halved; 2 teaspoons smoked or sweet paprika; 2 Tbsps tahini; 2 Tbsps very hot water

For $2.21 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 2. One serving contains 661 calories, 23g of protein, and 22g of fat. Head to the store and pick up bulgur wheat, tahini, parsley leaves, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a vegan diet.

Instructions

Bring 1 cup water and 1/2 teaspoon salt to boil in saucepan.

Ingredients you will need

Water

Salt

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Sauce Pan

Add bulgur, return to boil, and simmer until liquid is absorbed, about 5 minutes.

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Bulgur

Let sit off heat for 5 minutes; fluff with fork. Meanwhile, heat olive oil in large skillet pan over medium heat until shimmering.

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Olive Oil

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Frying Pan

Add carrots and chickpeas to pan; stir in coriander and paprika.

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Chickpeas

Coriander

Carrot

Paprika

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Frying Pan

Mix to coat and cook over medium-low heat until fragrant and carrots are softened, about 3 minutes.

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Carrot

Transfer to bowl and stir in bulgur. Season to taste with salt.

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Bulgur

Salt

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Bowl

Whisk together tahini, hot water, and 1 1/2 teaspoons lemon juice until very smooth. Stir into chickpeas and bulgur to coat.

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Lemon Juice

Chickpeas

Bulgur

Tahini

Water

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Whisk

Pour in remaining lemon juice and fold in parsley. Season to taste with salt.

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Lemon Juice

Parsley

Salt

Serve immediately, or let cool slightly then refrigerate. Reheat the next day in microwave, covered with damp paper towel, before stuffing into pita halves, or stuff into pitas once cooled and refrigerate until ready to eat at room temperature or cold.

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Stuffing