Spiced bulghar, chickpea & squash salad

Spiced bulghar, chickpea & squash salad

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(19 ratings)

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Cooking time

Ready in 30-40 mins

Skill level

Easy

Servings

Serves 4

If 'satisfying' and 'salad' aren't two words you'd put together, this warmly-spiced dish might change your mind

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
388
protein
15g
carbs
66g
fat
9g
saturates
1g
fibre
9g
sugar
0g
salt
1.18g

Ingredients

  • 1 butternut squash, about 1kg/2lb 4oz peeled, seeded and cut into small chunks
  • 2 red peppers, seeded and roughly sliced
  • 2 tbsp harissa paste
  • 1 tbsp oil
  • 140g bulghar wheat
  • 600ml hot vegetable stock
  • 1 garlic clove, crushed
  • juice of ½ lemon
  • 150g natural bio-yogurt
  • 400g can chickpeas, drained and rinsed
  • 180g bag baby leaf spinach

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Method

  1. Heat the oven to 200c/fan 180c/gas 6. Toss the squash and red pepper in the harissa paste and oil. Spread the chunks out on a large baking tray and roast for 20 mins until softened and the edges of the vegetables are starting to char.
  2. Meanwhile put the Bulghar wheat in a large bowl and pour over the hot stock, then cover tightly with cling film and leave to absorb the liquid for 15 mins until the grains are tender, but still have a little bite. In a separate bowl, mix the garlic and lemon juice into the yogurt and season to taste.
  3. Let the Bulghar wheat cool slightly then toss in the roasted vegetables, chickpeas and spinach – the leaves may wilt a little. Season, if you want, drizzle with the garlicky yogurt and serve warm.

Recipe from Good Food magazine, March 2005

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Comments

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youngedck123's picture

great and healthy recipe! now regularly make it and always tastes amazing a family fave indeed :)

strudel's picture

Great recipe, really tasty. I use medium cracked bulgur wheat as I prefer the texture but it needs boiling in the stock in a pan. Sitting it in boiled water does not cook it. I add the chickpeas to the pan to they warm up and soften, and I throw in a whole chilli for a bit of warmth. I also add chopped onion to the roast veg, and a few whole cloves of garlic.

5arah251715's picture

I didn't add as much garlic to the dressing as it was a little too overpowering for my taste,I also used reduced fat creme fraiche as I didn't have any yoghurt the first time I made it, I cut down the oil and upped the Harissa a little, gorgeous salad, have had with sausage pies, on its own and with fish, really nice.

stevedavedog's picture
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Loved this recipe, on a diet, so filling and healthy, added some boiled egg.

chamberlain-clark's picture
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Lovely colourful and tasty! I added red onion, crushed garlic and cherry tomatoes and some extra chilli as we like heat! This will become one of our regular mid week meals from now on! One thing I did find was that soaking the bulgar wheat for 15 mins as stated was not sufficient. I ended up following the packet instructions to finish it off.

carpetgerbil's picture
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Really nice combination of spicy, sweet, savoury and tart flavours and a good, balanced self-contained meal. Must be about 3 of your required portions of veg here as well! Contains plenty of protein as well for a veggie dish. I liked this a lot. I don't anything needs to be changed/added.

cubahouse's picture
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This is delicious, a lovely lunch recipe. I added some chopped coriander to the yogurt dressing which worked well. I would recommend using slightly less stock than the recipe says, I used the full amount and had to drain excess liquid off. Would also use this recipe for supper, maybe add some grilled lamb cutlets or salmon.

eva1106stella's picture

This recipe is lovely and SO easy!

It's my first time leaving a comment as only registered yesterday. Decided to try and be a bit more healthy in the New Year and I have to say this was really delicious and surprisingly filling.

My partner was extremely sceptical as he's a meat and roastie man, but he loved it!

annelisarkanen's picture
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I would say this was just ok. The garlic yoghurt really made the dish - wouldn't consider having the dish without it. I too had with some salmon then had enough leftovers for lunch the next day.

jogirl's picture
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This was delicious. I added more bulgur wheat as I was having it as a main meal. Next time I would definitely add grilled halloumi!

moressina's picture
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Great recipe! I used pearl barley instead of bulghar wheat and it worked great- you just need to cook the barley for longer. I just loved the combination of the harissa flavour with the yoghurt sauce- yum!

bbcgdfd's picture
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♥ ✿ This was absolutely delicious!! Second time round I added sundried tomatoes and at the last few minutes I grated in some garlic (see that it does not burn). I topped with mozzarella and a side of grilled haloumi cheese.. bellissimo!! ♥ ✿

marshallcarlos's picture
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Suprisingly filling. Really tasty and easy to make.

alisondefries's picture
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This recipe is great. Full of flavour and delicious. I did it with some grilled salmon for dinner. It was a hit with the whole family - even my teenage children ate it without complaining - so it must be good!!

aperjes81's picture
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Nice lunch - had it on its own. I'd already used Harissa sauce - but this somehow came out spicier than I remembered. Definitely prepare it again.

sholdway's picture
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This salad is delicious. The harissa gives it a nice, slightly spicy sensation, and the taste is great. Satisfying indeed! I was cooking for someone who didn't eat dairy, so replaced the yoghurt with a tablespoon or two of olive oil (i.e. oil, lemon and garlic dressing), which worked well. On its own serves 3, I'd say.

philinbrighton's picture
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hats off again good food!

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