Lemony Bulgur Salad - Kidney Kitchen

Ingredients

• 1 cup bulgur wheat, dry
• 1 ½ cups water
• 1 lemon, juiced
• 3 tablespoons olive oil
• ½ cup dill, chopped
• 2 teaspoons oregano, dried
• 1 cup (20 grams) baby arugula, cleaned, coarsely chopped
• ½ cup (74 grams) red bell pepper, diced
• ½ cup (60 grams) cucumber, diced
• ½ small (35 grams) red onion, diced
• ½ cup chickpeas, canned, low sodium, drained and rinsed
• 1 teaspoon red pepper flakes
• Pinch sea salt