{"id":54202,"date":"2017-07-22T21:00:01","date_gmt":"2017-07-22T19:00:01","guid":{"rendered":"https:\/\/ellerepublic.de\/orientalischer-bulgur-salat\/"},"modified":"2020-05-06T14:31:52","modified_gmt":"2020-05-06T12:31:52","slug":"bulgur-salad-with-roasted-tomatoes-chickpeas","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/bulgur-salad-with-roasted-tomatoes-chickpeas\/","title":{"rendered":"Bulgur Salad with Roasted Tomatoes and Chickpeas"},"content":{"rendered":"

I love simple salads that simply taste good. I when I say good, I mean good with a capital “G”. And guess where the awesomeness starts… in the oven. Imagine this… roasted sumac tomatoes AND roasted cumin-spiced chickpeas. Together… side by side! Then this delicious duo is tossed together in a simple bulgur salad with fresh herbs, crisp cucumber, a squeeze of lemon and lighted toasted pine nuts. Simple right? And tasty! It\u2019s the perfect blend of hot and fresh. And the thing is, it tastes great warm, at room temperature or even chilled. Yes, options people!<\/p>\n

\"Roasted<\/a><\/p>\n

Sumac – the spice your kitchen needs now<\/h2>\n

Unfamiliar with sumac<\/a>? Well, you’ll want to trust me on this, when I say you’re going to want to add this to your spice collection. It’s one of my favorite things to add to simple salads; and speaking of favorites, one of my go-to ways to use this Middle Eastern spice is in a simply salad made with cucumber, pear, red onion, a splash of oil and red vinegar and a sprinkling of sumac. Simply delicious. Or try fennel instead of cucumber, also delicious! And great additional to any dinner or Sunday brunch table. Sumac really is a great way to add a deeper flavor to any everyday simple salad, dressing or this simple recipe for roasted tomatoes and chickpeas with bulgur. It’s bright citrusy flavor, similar to lemon is simply wonderful.<\/p>\n

Sumac is also great for making homemade pita chips<\/h2>\n

Sumac is also fantastic for making tasty homemade pita chips (and you can add these to salads in place of croutons). All you need to do is heat a tablespoon of butter and olive oil in a large skillet over medium heat. Add some roughly torn pita pieces (whole wheat Turkish ones are best), stir to coat and cook for 6-8 minutes, stirring all the time, until pita is golden brown and crunchy. Remove from heat and toss together with sumac (or za\u2019atar) and sea salt. Voila! And best is kids love these too — they are a great replacement for chips!
\n\"Bulgur<\/a><\/p>\n

\"Bulgur<\/a><\/p>\n

\"Bulgur<\/a><\/p>\n

A simple recipe for roasted tomatoes and chickpeas with bulgur that will also please your vegan friends<\/h2>\n

This dish couldn\u2019t be easier, just toss a little olive oil together some cherry tomatoes with sumac, then do with same with a can of chickpeas and cumin, lay them on a baking sheet and let the oven do its magic while you take care of the rest. Bulgur is a breeze to prepare. It takes mere minutes. As with toasting the pine nuts. Then there is just a little bit of chopping to you before you can relax and enjoy! Oh yeah, and since this dish also makes great leftovers, feel free to do what I did and enjoy it cold with a little chopped avocado. \ud83d\ude42<\/p>\n

<\/div>
\n \n
\n
\"Bulgur<\/a><\/div>\n <\/div>\n
\n \n Elle<\/span>\n <\/div>\n

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur<\/h2>
<\/div>\n