Roasted Chickpea and Bulgur Salad

Roasted Chickpea and Bulgur Salad

with Mint Vinaigrette and Feta

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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!


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

Bulgur Wheat


56 g

Leek, sliced

56 g

Dried Apricots


160 g

Sweet Bell Pepper

56 g

Baby Spinach

7 g


7 g


1 unit


3 g


370 mL


1 tbsp

Cajun Spice Blend

½ cup

Feta Cheese, crumbled


Not included in your delivery

6 tbsp


⅔ tsp


½ tsp


¼ tsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories890 kcal
Fat56 g
Saturated Fat11 g
Carbohydrate87 g
Sugar22 g
Dietary Fiber22 g
Protein21 g
Cholesterol20 mg
Sodium1440 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Instructionsarrow up iconarrow up icon
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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.)


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.


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.


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.


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.


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