Spiced bulgur, chickpea & squash salad

Spiced bulgur, chickpea & squash salad

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(22 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
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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 spices and herbs is spicy and…

  • 1 tbsp oil
  • 140g bulgur 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…

  • 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 bulgur 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 bulgur 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.

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Comments, questions and tips

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annelisarkanen
15th Nov, 2010
2.05
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.
jodebenham
3rd Oct, 2010
4.05
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
26th Aug, 2010
4.05
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!
jodifrances
21st Aug, 2010
5.05
♥ ✿ 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
26th Jun, 2010
4.05
Suprisingly filling. Really tasty and easy to make.
alisondefries
27th Sep, 2009
5.05
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
22nd Sep, 2009
5.05
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
24th Mar, 2009
5.05
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
philinbrighton
6th Aug, 2008
5.05
hats off again good food!

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