Bulgur Salad with Sweet Potatoes, Chickpeas, Herbs and Almonds
This fresh, herbed bulgur, sweet potato and chickpea salad makes a tasty and satisfying lunch. It's also a great side dish for the holidays.
Salad, Side Dish
For the salad:
1tablespoonextra-virgin olive oil
2medium sweet potatoes,peeled and cut into 2cm pieces (600 g)
coarse sea salt,to taste
1x 400 g can organic chickpeas,rinsed and drained
1medium red onion,diced
1small bunch fresh flat-leaf parsley,chopped
2tablespoonschopped fresh mint
seeds from 1/2 a pomegranate,or more
1/2cupslivered almonds,lightly toasted (50 g)
For the dressing:
2tablespoonsextra-virgin olive oil
freshly squeezed juice from 1 large lemon
Pre-heat the oven to 400°F / 200°C and line a baking sheet with parchment paper.
In a medium saucepan, cook the bulgur according to package instructions. Transfer to a large salad bowl to cool.
Meanwhile, in a bowl, or directly on the baking sheet, toss the sweet potato with the olive oil and a pinch of salt and spread out in a single layer on the lined baking sheet, careful not to crowd them. Transfer to the oven and roast for 30-35 minutes, tossing halfway through.
While the sweet potatoes roast, dry fry the slivered almonds, shaking the pan often, until golden. Transfer to a plate and set aside.
In a small bowl, mix together the dressing ingredients until well combined.
Add the chickpeas to the bowl with the bulgur, along with the red onion, parsley and mint. Pour over the dressing and toss to combine. Add the pomegranate, almonds and roasted sweet potato and gently toss again to combine.
Serve and enjoy!
Feel free to top it with a little feta cheese, if desired.
Make it gluten-free: trade out bulgur for quinoa or millet.