Bulgur Wheat Salad with Chickpeas, Bell Peppers & Tomatoes Recipe

In a saucepan, combine the bulgur, 1 1/2 cups water, salt, and a drizzle of oil. Bring the mixture to a simmer, then cover the pan.

Lower the heat to low and cook until the bulgur is tender, which should take about 12 minutes.

Once the bulgur is cooked, remove the saucepan from the heat and let it stand, still covered, for another 10 minutes. After that, fluff the bulgur with a fork.

While the bulgur cooks and rests, dice the bell peppers, slice the spring onions thinly, dice the red onion into small pieces, and roughly chop the cilantro. Once the bulgur has cooled to room temperature, combine it with all the other ingredients in a large bowl. Season with salt and pepper to taste, adjusting as needed.