Looking for a dish that feels a little fancy but doesn’t require hours in the kitchen? This Mediterranean bulgur salad with roasted vegetables is just that. It’s loaded with crispy chickpeas, fresh herbs and a bright lemon dressing that makes everything taste fresh and delicious. Whether you’re pulling together meal prep for the week or whipping up dinner after a long day, this salad is an easy win. Enjoy it warm or cold — either way, it’s full of simple, healthy ingredients that will leave you feeling good.
Mediterranean Bulgar Salad With Roasted Vegetables
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Ingredients
- 1 cup bulgar wheat
- 2 cups water
- 1/2 cup red onion diced
- 3 carrots peeled and diced
- 15 oz. chickpeas drained and rinsed
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1 tsp. oregano
- 10 green olives stuffed with garlic, chopped
- 1/4 bunch fresh parsley chopped
- 1/4 cup almonds chopped
Dressing
- 1/4 cup olive oil
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. white balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1/4 tsp. black pepper
Instructions
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Preheat oven to 375 degrees F. Line sheet pan with parchment paper.
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In saucepan, combine 1 cup bulgur wheat with 2 cups water. Bring to boil, then simmer, covered, for 15 minutes. Drain, fluff with fork, and transfer to mixing bowl.
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In separate bowl, toss red onion, carrots, chickpeas, olive oil, oregano, and salt.
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Spread vegetable mixture on sheet pan and roast for 30-45 minutes, until onions caramelize and chickpeas get crispy.
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Add roasted mixture to cooked bulgur along with olives, parsley, and almonds. Stir to combine.
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In jar, shake olive oil, lemon juice, vinegar, Dijon, and black pepper to make dressing.
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Pour dressing over salad, toss, and adjust seasoning as needed.
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Serve as is or on top of arugula for a plant-based entrée salad.
Notes
Nutrition
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