Spiced bulghar, chickpea & squash salad

Spiced bulghar, chickpea & squash salad

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Ready in 30-40 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal388
  • fat9g
  • saturates1g
  • carbs66g
  • sugars0g
  • fibre9g
  • protein15g
  • salt1.18g
Save to My Good Food
Please sign in or register to save recipes.

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
    Harissa

    Harissa

    ha-riss-ah

    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 tbsp oil
  • 140g bulghar wheat
  • 600ml hot vegetable stock
  • 1 garlic clove, crushed
  • juice of ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 150g natural bio-yogurt
  • 400g can chickpeas, drained and rinsed
  • 180g bag baby leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
studentcook146
28th May, 2017
3.8
Really delicious! I substituted bulgar wheat for pearl barley (for one portion used 50g and cooked in 150ml of water with a little bit of veg stock, cooked for 20 min and then added frozen spinach and cooked for 10 min more min) and butternut squash for sweet potato. Agree with the comments below though, definitely don't skip out the yoghurt.
snowpeas
17th Sep, 2014
This is such an amazing salad, we added hallumi and red onion in the roasting process and it simply couldn't have been more delicious
youngedck123
7th Dec, 2013
great and healthy recipe! now regularly make it and always tastes amazing a family fave indeed :)
strudel
25th Oct, 2013
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
29th May, 2013
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
26th Mar, 2013
5.05
Loved this recipe, on a diet, so filling and healthy, added some boiled egg.
chamberlain-clark
30th Oct, 2011
5.05
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
14th Jul, 2011
4.05
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
4th Apr, 2011
5.05
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
9th Jan, 2011
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!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.