Moroccan Spiced Bulgur And Chickpea Salad Recipes

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MOROCCAN-SPICED BULGUR AND CHICKPEA SALAD



Moroccan-Spiced Bulgur and Chickpea Salad image

From Cooking Light. "Fresh mint gives this dish a pleasant aroma. Dried cranberries offer a hint of sweetness. Use any other dried fruit you like in their place: Try golden raisins, currants, dried cherries, or chopped dried apricots."

Provided by dicentra

Categories     Low Cholesterol

Time 20m

Yield 3 serving(s)

Number Of Ingredients 13

3 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon fresh ground black pepper
2 cups boiling water
1 1/3 cups uncooked bulgur
1/2 cup matchstick-cut carrot
1/3 cup dried cranberries
3 tablespoons slivered almonds, toasted
2 teaspoons chopped of fresh mint
1 (15 1/2 ounce) can chickpeas, drained (garbanzo beans)

Steps:

  • Combine first 6 ingredients in a large bowl, stirring with a whisk; set aside.
  • Combine boiling water and bulgur in a large bowl. Cover and let stand 20 minutes or until liquid is absorbed.
  • Add bulgur, carrots, and remaining ingredients to juice mixture, and toss well to coat. Cover and chill.

Nutrition Facts : Calories 485.3, Fat 10.5, SaturatedFat 1.2, Sodium 857, Carbohydrate 86.8, Fiber 20, Sugar 2.2, Protein 16.7

SPICED BULGUR, CHICKPEA & SQUASH SALAD



Spiced bulgur, chickpea & squash salad image

If 'satisfying' and 'salad' aren't two words you'd put together, this warmly-spiced dish might change your mind

Provided by Good Food team

Categories     Lunch, Vegetable

Time 40m

Number Of Ingredients 11

1 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
2 red peppers , seeded and roughly sliced
2 tbsp harissa paste
1 tbsp oil
140g bulgur wheat
600ml hot vegetable stock
1 garlic clove , crushed
juice of ½ lemon
150g natural bio-yogurt
400g can chickpeas , drained and rinsed
180g bag baby leaf spinach

Steps:

  • Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
  • Meanwhile put the bulgur wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
  • Let the bulgur wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach - the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.

Nutrition Facts : Calories 388 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1.18 milligram of sodium

BULGUR-AND-CHICKPEA SALAD



Bulgur-and-Chickpea Salad image

This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

1 cup bulgur
2 cups boiling water
1 can (15.5 ounces) chickpeas
1 tablespoon lemon zest and 2 tablespoons juice
3 tablespoons extra-virgin olive oil
1/4 cup roughly chopped fresh dill
1/2 cup crumbled feta (2 ounces)
Salt and pepper

Steps:

  • In a large bowl, combine bulgur with boiling water. Cover and let stand 20 minutes; drain and return to bowl. Rinse and drain chickpeas, then add to bowl with lemon zest and juice, olive oil, dill, and feta; season with salt and pepper.

Nutrition Facts : Calories 383 g, Fat 15 g, Fiber 12 g, Protein 12 g, SaturatedFat 4 g

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