Bulgur Wheat Salad with Romesco Sauce and Crispy Chickpeas
Indulge in this vibrant and nutritious Bulgur Wheat Salad with Romesco Sauce and Crispy Chickpeas. Featuring a blend of roasted seasonal vegetables and tangy lemon dressing, the hearty bulgur wheat salad pairs perfectly with the rich and flavorful Romesco sauce made from roasted red peppers, garlic, and almonds. Topped with crunchy chickpeas and fresh rocket, this dish offers a delightful mix of textures and flavors, making it a sustainable and delicious meal option.
- Prep Time: 20
- Cook Time: 25
- Total Time: 35
Ingredients
Units
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For the Romesco Sauce:
- 2 roasted red peppers
- 2 cloves garlic
- 1/4 cup almonds
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
For the Bulgur Wheat Salad:
- 1 cup bulgur wheat
- 1 fennel bulb, sliced
- 1 small squash, diced
- 1 aubergine (eggplant), diced
- 2 tbsp olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Zest of 1 lemon
To Garnish:
- 1 cup crispy chickpeas (store-bought or homemade)
- Fresh rocket (arugula)
Instructions
1. Prepare the Romesco Sauce:
- In a blender or food processor, combine the roasted red peppers, garlic, almonds, smoked paprika, cayenne pepper (if using), olive oil, and red wine vinegar.
- Blend until smooth.
- Season with salt and pepper to taste. Set aside.
2. Cook the Bulgur Wheat:
- Cook the bulgur wheat according to the package instructions. Set aside and let cool.
3. Roast the Vegetables:
- Preheat the oven to 400°F (200°C).
- Toss the sliced fennel, diced squash, and diced aubergine with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
4. Assemble the Salad:
- In a large bowl, combine the cooked bulgur wheat and roasted vegetables.
- Drizzle with lemon juice and add lemon zest.
- Toss well to combine.
5. Serve:
- Layer the Romesco sauce on the bottom of a serving platter or individual plates.
- Top with the bulgur wheat and roasted vegetable salad.
- Garnish with crispy chickpeas and fresh rocket.
Nutrition
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g