bulgur salad with chickpeas and red peppers

INGREDIENTS

• 1 1/2 cups fine-grain bulgur
• 3 cups boiling water
• 3 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• Salt
• 1/4 cup extra-virgin olive oil
• 1 can chickpeas, rinsed and drained
• 6 ounces drained jarred roasted red peppers, diced (about 1 cup)
• 1/2 cup quartered yellow cherry tomatoes
• 1 small red onion, finely chopped (to reduce its bite, you can soak it and then squeeze it out with the bulgur for some or all of the absorption time)
• 1/4 cup minced fresh parsley leaves
• 1 medium head Bibb lettuce, leaves separated
• 4 pita breads, warmed and cut into wedges