Moroccan Spiced Bulgur and Chickpea Salad
Infused with the warm, aromatic spices of North Africa, this Moroccan Spiced Bulgur and Chickpea Salad is a vibrant, nutrient-packed dish that tantalizes the taste buds. Featuring fluffy bulgur wheat, protein-rich chickpeas, and a colorful medley of fresh vegetables, this salad is elevated with dried apricots for a hint of sweetness and crunchy toasted almonds. A zesty dressing of olive oil, lemon juice, cumin, cinnamon, and coriander ties it all together, creating a perfect balance of savory and sweet flavors. Ready in just 25 minutes, this versatile salad is ideal for meal prep, a light lunch, or a nutritious side dish. Serve it chilled or at room temperature, and let the Moroccan-inspired spices transport you to culinary bliss!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups water
- 1.5 cups cooked chickpeas (rinsed and drained)
- 1 large red bell pepper (diced)
- 1 medium cucumber (diced)
- 0.5 medium red onion (finely chopped)
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh cilantro (chopped)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon ground coriander
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup dried apricots (chopped)
- 0.25 cup slivered almonds (toasted)
Instructions
In a medium saucepan, bring the water to a boil. Add the bulgur wheat, cover, reduce heat to low, and simmer for 10 minutes or until the water is absorbed and the bulgur is tender. Remove from heat, fluff with a fork, and let cool to room temperature.
While the bulgur cools, prepare the vegetables by dicing the red bell pepper, cucumber, and onion, and chopping the parsley, cilantro, and dried apricots.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, ground coriander, paprika, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooled bulgur, cooked chickpeas, diced vegetables, chopped herbs, and dried apricots. Pour the dressing over the mixture and toss gently to coat everything evenly.
Taste the salad and adjust seasonings if needed. For extra brightness, add a little more lemon juice or a pinch of salt.
Just before serving, sprinkle the toasted slivered almonds over the salad for added crunch and flavor.
Serve at room temperature or chilled. This salad can be made a day ahead for more developed flavors.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.9 g | 90% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1782 mg | 77% | |
| Total Carbohydrate | 300.9 g | 109% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 60.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 613 mg | 47% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3959 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
