Roasted Chickpea and Bulgur Salad
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Roasted Chickpea and Bulgur Salad

Roasted Chickpea and Bulgur Salad

with Mint Vinaigrette and Feta

This vibrant salad bursting with herbaceous goodness will satisfy vegetarians and non-vegetarians alike! Fibre-dense chickpeas are first roasted with spices to give it extra oomph and dimension!

Tags:
Veggie
Allergens:
Wheat
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

½ cup

Bulgur Wheat

(Contains Wheat)

56 g

Leek, sliced

56 g

Dried Apricots

(Contains Sulphites)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

7 g

Mint

7 g

Parsley

1 unit

Lemon

3 g

Garlic

370 mL

Chickpeas

1 tbsp

Cajun Spice Blend

½ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

6 tbsp

Oil*

⅔ tsp

Salt*

½ tsp

Sugar*

¼ tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories890 kcal
Fat56 g
Saturated Fat11 g
Carbohydrate87 g
Sugar22 g
Dietary Fiber22 g
Protein21 g
Cholesterol20 mg
Sodium1440 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Paper Towel
Strainer
Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Whisk
Small Bowl

Instructions

Roast chickpeas
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Drain and rinse chickpeas, then pat dry with paper towels. Add chickpeas, Cajun Spice Blend and 2 tbsp oil to a baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast chickpeas in the top of the oven, until starting to crisp, 12-14 min. Stir, then cover chickpeas loosely with foil or another baking sheet. Return chickpeas to the oven and bake until golden-brown, 10-12 min. (NOTE: For 4 ppl, use 2 baking sheets and roast in the middle and the top of the oven, rotating sheets halfway through.)

Cook bulgur
2

While chickpeas roast, place a large bowl in the fridge. Heat a medium pot over medium-high heat. When hot, add 1 tbsp butter then swirl to melt. Add leeks and cook, stirring occasionally, until softened, 3-4 min. Add 3/4 cup water and 1/4 tsp salt (dbl both for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, cut dried apricots into quarters. Stir bulgur and apricots into pot, then return to a boil. Remove from heat. Cover and steam, until tender and liquid is absorbed, 15-17 min. Fluff with a fork. Transfer to the large chilled bowl. Place in fridge to cool.

Prep
3

While bulgur steams, cut pepper into 1/2-inch pieces. Roughly chop mint. Roughly chop parsley. Zest, then juice lemon. Peel, then mince or grate garlic.

Make vinaigrette
4

Whisk together lemon zest, garlic, 2 tbsp lemon juice, 1/2 tsp sugar and 4 tbsp oil (dbl all for 4 ppl) in a small bowl. Season with salt and pepper.

Assemble salad
5

Once bulgur mixture is no longer hot, add peppers, spinach, mint, half the parsley and half the chickpeas to the bowl. Drizzle with vinaigrette, then toss to combine.

Finish and serve
6

Divide salad between plates. Scatter remaining chickpeas over top. Sprinkle with feta and remaining parsley.