Hearty Bulgur Salad with Roasted Vegetables and Chickpeas
60% автентично · Fusion
A more substantial and flavorful variation of bulgur salad, featuring roasted seasonal vegetables and protein-rich chickpeas, tossed with a smoky paprika-cumin dressing. This version is a complete meal on its own.
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Съставки
- Medium bulgur wheat1 cup
- Sweet potato, cubed1 cup
- Zucchini, sliced1 cup
- Red onion, cut into wedges1/2 cup
- Chickpeas, drained and rinsed1 can (15 oz)
- Olive oil1/4 cup
- Smoked paprika1 teaspoon
- Cumin1/2 teaspoon
- Lemon juice2 tablespoons
- Fresh cilantro, chopped1/4 cup
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Preheat oven to 400°F (200°C).
- 2
On a baking sheet, toss cubed sweet potato, sliced zucchini, and red onion wedges with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- 3
While vegetables roast, cook bulgur according to package directions. Drain and set aside.
- 4
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, smoked paprika, cumin, salt, and pepper.
- 5
In a large bowl, combine the cooked bulgur, roasted vegetables, and drained chickpeas.
- 6
Pour the dressing over the mixture and toss gently to combine. Stir in fresh cilantro.
- 7
Serve warm or at room temperature.
