Israeli-Style Bulgur Salad with Roasted Vegetables and Chickpeas
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Ingredients
- 250 g bulgur wheat
- 400 g tinned chickpeas
- 2 red peppers
- 1 courgette, diced
- 1 red onion, sliced
- 100 g feta cheese, crumbled
- 4 tbsp olive oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 570 kcal
- Protein
- 20.1 g
- Carbohydrate
- 61.7 g
- of which sugars
- 8.6 g
- Fat
- 22.6 g
- of which saturates
- 6.2 g
- Fibre
- 20.3 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the red peppers, courgette and red onion with 2 tablespoons of the oil and roast for 25 minutes until tender.
- 2
Meanwhile cook the bulgur wheat in plenty of boiling salted water for 12-15 minutes until tender, then drain well.
- 3
Whisk the remaining oil with the lemon juice and season with salt and pepper.
- 4
Toss the bulgur with the roasted vegetables, chickpeas and dressing.
- 5
Scatter over the feta to serve.
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