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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 roasted with spices give it extra oomph!

Tags:VeggieSpicy
Allergens:Wheat/BléSulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ cup

Bulgur Wheat

(ContainsWheat/Blé)

56 g

Leek, sliced

56 g

Dried Apricots

(ContainsSulphites/Sulfite)

160 g

Sweet Bell Pepper

56 g

Baby Spinach

7 g

Mint

7 g

Parsley

1 unit

Lemon

1 unit

Garlic, cloves

370 mL

Chickpeas

1 tbsp

Turkish Spice Blend

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

4.5 tbsp

Oil*

0.38 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories870 kcal
Fat46 g
Saturated Fat9 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber18 g
Protein24 g
Cholesterol20 mg
Sodium1140 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Strainer
Aluminum Foil
Large Bowl
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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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, Turkish Spice Blend and 2 tbsp oil to an unlined 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, roast in the middle and top of the oven, rotating sheets halfway through.)

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 (dbl for 4 ppl), then swirl the pot 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. Once boiling, stir bulgur and apricots into the pot, then return to a boil. Once boiling again, remove the pot from heat. Cover and steam until bulgur is tender and liquid is absorbed, 15-17 min. Fluff bulgur with a fork, then transfer to the large, chilled bowl. Place in the fridge to cool.

3

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

4

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

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.

6

Divide salad between plates. Top with remaining chickpeas. Sprinkle with feta and remaining parsley.