Warm Bulgur Wheat Salad with Chickpeas
Bulgur wheat salad with chickpeas, red onion and pine nuts is a side dish packed with flavor. It's fast and easy, making it a hit for weeknight dinners.
Servings: 6 servings
Calories: 347kcal
Ingredients
- 2 cups water
- 1 1/2 cups medium #2 bulgur wheat
- 1- 15 ounce can chickpeas drained and rinsed
- 1/2 cup pine nuts
- 1 medium red onion thinly sliced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon paprika
- juice from 1/2 lemon
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh mint optional
- kosher salt
Instructions
- Preheat oven to 400°F / 200°C.
- Bring water to a boil, add 1 teaspoon salt and a tablespoon of olive oil. Stir in bulgur. Remove from heat.
- Cover with a light-fitting lid and let stand, until all the water is absorbed, about 20 minutes.
- In an ovenproof skillet, combine chickpeas, pine nuts, onion, oil, lemon juice, cumin, turmeric, paprika and 1/2 teaspoon salt.
- Stir over medium high heat until it starts to sizzle. Then transfer to the oven and roast for 15 - 20 minutes.
- Remove from oven and stir in the bulgur. Add the parsley (and mint, if using).
- Stir to combine and serve warm.
Notes
This salad can be served room temperature as well, making it perfect for lunches the following day.
It is also a great meal prep option for the week because it will keep in the fridge for days.
Nutrition
Serving: 1g | Calories: 347kcal | Carbohydrates: 38g | Protein: 10g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 432mg | Fiber: 9g | Sugar: 10g