BULGUR SALAD WITH CUCUMBERS, RED PEPPERS, CHICK PEAS, LEMON & DILL
With fresh herbs, chopped vegetables and chickpeas, this Middle Eastern-style bulgur salad is like a bulked-up tabbouleh.
Provided by Jennifer Segal
Categories Salads
Time 40m
Yield 4 to 6 as a side dish (2 to 3 as a main course)
Number Of Ingredients 14
Steps:
- Bring a kettle of water to a boil. Place the bulgur in a large bowl with ½ teaspoon salt and 1¼ cups boiling water. Cover the bowl tightly with saran wrap and let sit for 15-30 minutes, or until all of the water is absorbed. Let cool, then fluff with a fork.
- Meanwhile, to soften the bite of the raw onions, place them in a small bowl and cover with cold water. Let sit for ten minutes, and then drain. (Feel free to skip this step if you don't mind the strong taste of raw onions.)
- In a large bowl, whisk together the oil, lemon juice, garlic, cumin, sugar, pepper, and remaining 1 teaspoon salt. Add the cooled bulgur, onion, bell pepper, cucumber, dill, parsley, and chick peas. Toss well, then taste and adjust seasoning if necessary. Chill until ready to serve or up to two days. Serve cold or room temperature.
Nutrition Facts : Calories 336, Fat 15g, Carbohydrate 46g, Protein 9g, SaturatedFat 2g, Sugar 7g, Fiber 11g, Sodium 1085mg, Cholesterol 0mg
MOROCCAN SPICED CHICKPEA SALAD
Steps:
- Grab yourself a large bowl and add all ingredients together. Mix thoroughly. Store in fridge for up to 5 days.
MOROCCAN AUBERGINE & CHICKPEA SALAD
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
- Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.
Nutrition Facts : Calories 263 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.35 milligram of sodium
MOROCCAN CHICKPEA SALAD
This tastes wonderful with all sorts of meals - especially anything done on the bbq. The beans do need to be soaked overnight.
Provided by evelynathens
Categories Beans
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Put chickpeas in a large saucepan.
- Add water to cover and stir in 1 tsp of salt.
- Bring to a boil over high heat, then lower heat to medium and simmer until tender, about 1 hour.
- Drain the chickpeas and discard any loose skins.
- In a serving bowl, combine all the remaining ingredients.
- Add the chickpeas and toss well.
- Cover and refrigerate for atleast 4 hours before serving.
Nutrition Facts : Calories 220, Fat 8, SaturatedFat 1, Sodium 66.1, Carbohydrate 29.9, Fiber 8.7, Sugar 5.9, Protein 9.2
SPICED BULGUR WHEAT WITH ROASTED PEPPERS
This filling vegetarian salad has the spicy flavours of cumin and warming cinnamon
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 15m
Yield Serves 4 generously
Number Of Ingredients 9
Steps:
- In a large microwave proof bowl, cover the bulgur wheat with stock. Cover with cling film and microwave on High for 4 mins. Set aside, covered; it will absorb the stock within another 5 mins. Make a dressing with spice mix, lemon zest and juice and olive oil, then season to taste. Add the onion, chickpeas, peppers and coriander, toss through the cooked bulgur wheat and serve warm or cold.
Nutrition Facts : Calories 364 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium
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
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
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- While the quinoa cooks, place the chickpeas and carrots in a large serving bowl. In a small bowl or measuring cup (my favorite for easy pouring), whisk together the dressing ingredients: olive oil, lemon juice, Dijon, maple syrup, chili powder, salt, and cinnamon. Taste and adjust as desired.
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