Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini Recipe
Ingredients (12)
- Kosher salt
- 1/2 cup bulgur wheat
- 1 1/2 tablespoons olive oil
- 1 large carrot, grated on the large holes of a box grater (about 1 cup)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 teaspoons ground coriander
- 2 teaspoons smoked or sweet paprika
- 1 1/2 tablespoons tahini
- 2 tablespoons plus 1 teaspoon very hot water
- 2 tablespoons juice from 1 lemon
- 1/2 cup fresh parsley leaves, roughly chopped
- 2 pitas with pockets, halved
Directions
Learn how to make this recipe at Serious Eats