Roasted Chickpea, Salmon, and Bulgur Salad
with Mint and Feta- Wheat
- Sulphites
- Milk
- Salmon
- Mustard
- Peanuts
- Sesame
- Soy
- Tree nuts
- Wheat
- Milk
- May contain traces of allergens
This vibrant salad is bursting with herbaceous goodness! Fibre-dense chickpeas are roasted with spices to add extra oomph!
Ingredients
½ cup
Bulgur Wheat
(Contains: Wheat)
1 unit(s)
Chickpeas
1 unit(s)
Shallot
28 g
Sultana Raisins
1 unit(s)
Sweet Bell Pepper
56 g
Baby Spinach
7 g
Mint
1 unit(s)
Lemon
1 unit(s)
Garlic, cloves
1 tbsp
Turkish Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
½ cup
Feta Cheese, crumbled
(Contains: Milk)
6 tbsp
Yogurt Sauce
(Contains: Milk)
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
Not included in your delivery
4.5 tbsp
Oil*
½ tsp
Sugar*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Heat a medium pot over medium-high heat.
- While the pot heats, peel, then mince or grate garlic.
- Peel, then slice shallot into 1/4-inch half-moons.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add shallots. Cook, stirring occasionally, until softened slightly, 2-3 min.
- Add half the garlic. Cook, stirring often, until fragrant, 30 sec.
- Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, Turkish Spice Blend and 2 tbsp oil to an unlined baking sheet. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
- Roast chickpeas in the top of the oven, stirring halfway through, until golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet, if chickpeas start popping.)
- Stir bulgur and raisins into the boiling water, then return to a boil.
- Remove from heat. Cover and let stand until bulgur is tender and liquid is absorbed, 15-17 min.
- Fluff bulgur with a fork and season with salt and pepper, to taste.
- Transfer bulgur to a large bowl, then toss a few times. Set aside.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop mint.
- Zest, then juice lemon.
- Add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil to a small bowl. Season with salt and pepper, to taste, then whisk to combine.
- Add peppers, spinach, mint and half the chickpeas to the bowl with bulgur.
- Drizzle vinaigrette over top, then toss to combine.
- Pat salmon dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Divide bulgur salad between plates. Top with remaining chickpeas and salmon.
- Sprinkle feta over top.
- Drizzle yogurt sauce over top.
If you've opted to add salmon, pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
Arrange salmon on top of plates.
