Spiced Bulgur Chickpea Squash Salad Recipes
MOROCCAN-SPICED BULGUR AND CHICKPEA SALAD
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
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
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
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
Steps:
- Soak the bulgur in plenty of cold water for 20 minutes, until tender, then drain and squeeze out the excess water. In a bowl, mix the garlic, lemon juice, salt, pepper, and olive oil. Soak the drained chickpeas in this for 10 minutes, then stir in the bulgur.
- Mix in the chopped herbs when you are ready to serve.
BULGUR-AND-CHICKPEA SALAD
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
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
CHICKPEAS, BULGUR, AND HERB SALAD
Steps:
- Heat 1 tablespoon oil in a skillet over medium-high heat. Saute bulgur, dill seeds, bay leaf, and cumin seeds until lightly browned, about 1 minute. Add broth and soy sauce; bring to a boil. Reduce heat; simmer until liquid is absorbed, 10 to 15 minutes.
- Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Saute chickpeas until lightly browned, 2 to 3 minutes.
- Combine bulgur mixture, chickpeas, yogurt, parsley, cilantro, and chives in a bowl. Chill at least 1 hour before serving.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 41.7 g, Cholesterol 2.3 mg, Fat 6.4 g, Fiber 9 g, Protein 9.3 g, SaturatedFat 1.1 g, Sodium 535.9 mg, Sugar 4.5 g
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SQUASH SALAD WITH CHICKPEAS RECIPE | BON APPéTIT
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4.7/5 (47)Estimated Reading Time 5 minsServings 4
- Preheat oven to 425°. Toss potatoes, squash, and 2 Tbsp. oil on a large rimmed baking sheet; season with salt. Arrange potatoes cut side down and roast until squash and potatoes are browned underneath and nearly tender, 25–30 minutes. Turn potatoes and squash, then add chickpeas, white and pale green scallion parts, and 1 Tbsp. oil to baking sheet. Shake pan well to coat chickpeas with oil. Continue to roast until chickpeas are crispy and vegetables are very tender, 10–12 minutes longer.
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- 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.
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