Bulgur Salad with Spinach, Chickpeas, and Apples | America's Test Kitchen

Ingredients

• 1 1/2 cups medium-grind bulgur, rinsed
• 1/2 teaspoon table salt, plus salt for cooking bulgur
• 5 tablespoons extra-virgin olive oil
• 1 shallot, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon grated lemon zest plus ¼ cup juice (2 lemons)
• 1 tablespoon honey
• 1 (15-ounce) can chickpeas, rinsed
• 5 ounces (5 cups) baby spinach, chopped
• 2 apples, cored and cut into ½‑inch pieces
• 1/2 cup walnuts, toasted and chopped