Make Ahead Bulgur Pita Pockets with Spiced Chickpeas Carrots and Tahini Recipe

Ingredients

• 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

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