with Mint and Feta
This vibrant salad is bursting with herbaceous goodness and will satisfy vegetarians and non-vegetarians alike! Fibre-dense chickpeas are roasted with spices to add extra oomph. Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Sweet bell pepper • Bulgur wheat (durum wheat semolina) (wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Spinach • Shallot • Raisins (raisins, cottonseed oil) • Turkish spice blend (paprika powder, spices, onion powder, garlic powder, salt, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites) • Mint • Garlic.
Allergens
Utensils
Tags
Bulgur Wheat
0.5 cup
Chickpeas
1 unit(s)
Shallot
1 unit(s)
Sultana Raisins
28 g
Sweet Bell Pepper
1 unit(s)
Baby Spinach
56 g
Mint
7 g
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Turkish Spice Blend
8 g
Feta Cheese, crumbled
0.5 cup
Yogurt Sauce
6 tbsp
Oil
4.5 tbsp
Sugar
0.5 tsp
Butter
1 tbsp
Salt
0.625 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Heat a medium pot over medium-high.
- While the pot heats, peel, then mince or grate garlic.
- Peel, then slice shallot into 1/4-inch half-moons.
- When the pot is hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted.
- Add shallots. Cook for 2-3 min, stirring occasionally, until softened slightly.
- Add half the garlic. Cook for 30 sec, stirring often, until fragrant.
- Add 3/4 cup (1 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Cover and bring to a boil over high.
- Meanwhile, drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas, Turkish Spice Blend and 2 tbsp oil. Season with pepper and 1/4 tsp salt, then toss to coat. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil and 1/4 tsp salt per sheet.)
- Roast chickpeas in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.) (TIP: Cover loosely with foil or another baking sheet if chickpeas start popping.)
- To the boiling water, stir in bulgur and raisins, then return to a boil.
- Remove from heat. Cover and let stand for 15-17 min, until bulgur is tender and liquid is absorbed.
- Fluff bulgur with a fork and season with salt and pepper.
- Transfer bulgur to a large bowl, then toss a few times. Set aside.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Roughly chop mint.
- Zest, then juice lemon.
- To a small bowl, add lemon zest, lemon juice, remaining garlic, 1/2 tsp (1 tsp) sugar and 2 1/2 tbsp (5 tbsp) oil. Season with salt and pepper, then whisk to combine.
- To the bowl with bulgur, add peppers, spinach, mint and half the chickpeas.
- Drizzle vinaigrette over top, then toss to combine.
- Divide bulgur salad between bowls. Top with remaining chickpeas.
- Sprinkle feta over top.
- Drizzle yogurt sauce over top.
930
kcal
Calories
54
g
Fat
14
g
Saturated Fat
95
g
Carbohydrate
19
g
Sugar
17
g
Dietary Fiber
27
g
Protein
50
mg
Cholesterol
1690
mg
Sodium
0.4
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
5.5
mg
Iron
