Grated carrot and chickpea lunch bowl with cumin and lemon

Ingredients

0 of 12 out on the counter

• 6 medium carrots, peeled and grated
• ¾ cup dry bulgur
• 1½ cups no-salt-added chickpeas, drained and rinsed
• 3 tbsp olive oil
• ¼ cup lemon juice
• 1½ tsp ground cumin
• 1 tsp paprika
• ½ tsp garlic powder
• ½ cup chopped fresh parsley
• ¾ tsp salt
• ½ tsp ground black pepper
• 1½ cups boiling water, to soak the bulgur

All set! Everything is out. Time to bake.

Method

1. 1Put the bulgur in a heatproof bowl. Pour the 1½ cups boiling water over it, cover, and leave 20 minutes, until the grains are tender and the water is gone. Drain off any left and fluff with a fork.
2. 2Warm the olive oil in a small pan over low heat for 1 minute. Take it off the heat, stir in the cumin, paprika, garlic powder and pepper, and let it sit 1 minute, until it smells toasty.
3. 3Pour the spiced oil over the warm bulgur and stir, so each grain takes some.
4. 4Add the grated carrots, chickpeas, lemon juice, parsley and salt. Toss well.
5. 5Leave 15 minutes so the carrot softens a little and takes up the lemon. Taste, and add a squeeze of lemon before any more salt. Eat at room temperature or cold.
6. 6Put leftovers in the fridge within 2 hours of making it. Keep it covered, and do not leave it out more than 2 hours (1 hour above 90 °F).