HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Chickpea And Bulgur Salad
Roasted Chickpea and Bulgur Salad

Roasted Chickpea and Bulgur Salad

with Mint Vinaigrette and Feta

Read more

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


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


1 unit

Garlic, cloves

370 mL


1 tbsp

Cajun Spice Blend

½ cup

Feta Cheese, crumbled


Not included in your delivery

5 tbsp


0.38 tsp


½ tsp


0.13 tsp


1 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories850 kcal
Fat49 g
Saturated Fat10 g
Carbohydrate91 g
Sugar22 g
Dietary Fiber15 g
Protein21 g
Cholesterol20 mg
Sodium1120 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
download icondownload icon

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 and swirl pan until melted. Add leeks. 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 the pot from heat. Cover and steam until bulgur is tender and liquid is absorbed, 15-17 min. Fluff bulgur with a fork. Transfer to the large chilled bowl. Place in the 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.


Add lemon zest, garlic, lemon juice, 1/2 tsp sugar and 3 tbsp oil (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, then whisk to combine.


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. Top with remaining chickpeas. Sprinkle with feta and remaining parsley.