Spiced Bulgur, Chickpea and Squash Salad

4.40 (23)
⏱ 40 mins 🍽 Serves 4 🌶 mediterranean ✅ Easy 🏷 Main course

This Mediterranean salad combines roasted butternut squash and red peppers tossed in harissa with bulgur wheat, chickpeas and fresh spinach. It is finished with a simple, creamy dressing made from yogurt, garlic and lemon juice. The result is a hearty and flavourful dish that serves as a satisfying vegetable lunch for four people, ready in about 40 minutes.

Spiced Bulgur, Chickpea and Squash Salad

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
  • 1 tbsp oil
  • 140g bulgur wheat
  • 600ml hot vegetable stock
  • 1 garlic clove crushed
  • juice of 1/2 lemon
  • 150g natural bio-yogurt
  • 400g can chickpeas drained and rinsed
  • 180g bag baby leaf spinach

Method

  1. Set your oven to 200c/fan 180c/gas 6. Combine the squash and red pepper pieces with the harissa paste and oil. Arrange them on a large baking tray and roast for 20 mins until tender and slightly charred at the edges.
  2. While the vegetables roast, place the bulgur wheat in a large bowl. Pour the hot stock over it, cover the bowl tightly with cling film and leave it for 15 mins until the grains are tender but retain a slight bite. In another bowl, stir the crushed garlic and lemon juice into the yogurt and season as desired.
  3. Allow the bulgur to cool a little, then mix in the roasted vegetables, drained chickpeas and baby spinach leaves. The spinach may wilt slightly. Add seasoning if you like, then drizzle with the garlicky yogurt dressing and serve while still warm.

Nutrition (per serving)

Calories388 kcal
Fat9 g
Saturates1 g
Carbs66 g
Fibre9 g
Protein15 g
Sodium472 mg
Salt1 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisinemediterranean
DietVegetarian