Bring 2 cups of water and 1 cup of bulgur to a boil. Cover and simmer for 15 minutes. Drain if necessary. Set aside and allow to cool.
Combine chipotle vinaigrette ingredients and process in a blender or food processor until thick.
Mix cooked bulgur, oil, lime juice, and chipotle vinaigrette together. Stir until combined.
Add all remaining ingredients and stir to combine. Garnish with additional cilantro if desired.
Store covered in the refrigerator for up to one week.
Notes
You can use rice or another whole grain instead of bulgur wheat.It's easier to mix this salad together in two stages as instructed.Add an additional chipotle pepper if you like it spicier.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.