This bulgur chickpea salad has a lovely creamy yogurt and fresh herb dressing, and combined with all the fresh ingredients it makes such a nutritious, filling dish.
So, I’m tentatively venturing back out into salad territory here with this bulgur chickpea salad.
You know it actually hit double digits (10 degrees) temperature wise here in Glasgow yesterday so maybe my perfect lunchtime (or dinner time) salad is willing that temperature upwards!
U.K. readers you’ll find bulgur wheat in most of our mainstream supermarkets in the wholefood section. 🙂
Gluten free friends, please just replace the bulgur wheat with quinoa. It’s perfectly versatile that way. I just chose bulgur wheat because I had it left over in my cupboard and sometimes I feel that it’s a bit more “substantial” when you’re hungry. Not to say that there’s anything wrong with quinoa, I just liked this recipe better with bulgur wheat. I’ll stop before I dig myself any deeper into the hole. 😛
- 100g bulgur wheat
- 300ml vegetable stock
- 400g can chickpeas, rinsed and drained
- 80g cherry tomatoes, quartered
- 1 red bell pepper cut into thin strips
- 1 red onion, thinly sliced
- 4 spring onions topped and tailed and cut into thin strips
- 150g 0% fat Greek style yogurt
- 1 tbsp. freshly chopped flat leaf parsley
- 1 tbsp. freshly chopped mint
- ½ tsp. Dijon mustard
- ½ tsp. lemon juice
- Make the creamy yogurt dressing by combining all the ingredients in a bowl and then refrigerating.
- Put the bulgur wheat and vegetable stock in a saucepan, turn on the heat and allow to simmer for approximately 15 minutes until all the stock is absorbed. Then drain any excess liquid and allow to cool.
- Once the bulgur wheat has cooled, place it in a salad bowl and combine it with the chickpeas and the rest of the salad ingredients.
- Stir in the creamy yogurt dressing, making sure all the salad is coated.
- Serve the salad in bowls on top of salad leaves of your own choice. We like herb salad as it goes with the dressing.
This bulgur chickpea salad is ideal for packed lunches too, and keeps in the fridge for 2 – 3 days.
What plans do you have for the weekend?
I’m really looking forward to a day out in the mountains on Saturday with a friend of mine, Liam. We hope to get up to Glen Clova and climb Mayar and Driesh. Naturally I’ll have my camera, hoping that it’ll be a good day for pictures. As with any day in Scotland though, the weather is never predictable!
I’ll update on this on my next weekly what’s not cooking which may be slightly later than usual due to this trip – but we’ll see.
Finally today as its Thursday I like to link up with Amanda at Running with Spoons here to share with you what’s going on over there!
Enjoy the recipe, hope you have a great weekend and I’ll catch up with you soon! 😀