Lemony Bulgur With Arugula
- Bring 1 1/2 cups water and salt to a boil in large saucepan. Add bulgur, reduce heat to medium-low, cover, and simmer 5 minutes, or until all liquid is absorbed.
- Meanwhile, pulse 2 cups arugula, parsley, green onions, and garlic in food processor until finely chopped. Add lemon juice, oil, and red pepper sauce, and pulse until combined.
- Remove bulgur from heat, and stir in arugula mixture, chickpeas, and tomatoes. Season with salt and pepper. Place 1/4 cup remaining arugula on each plate, and top with bulgur.