Ingredients
For the salad:
- 3/4 cup bulgur (150 g)
- 1 tablespoon extra-virgin olive oil
- 2 medium sweet potatoes, peeled and cut into 2cm pieces (600 g)
- coarse sea salt, to taste
- 1 x 400 g can organic chickpeas, rinsed and drained
- 1 medium red onion, diced
- 1 small bunch fresh flat-leaf parsley, chopped
- 2 tablespoons chopped fresh mint
- seeds from 1/2 a pomegranate, or more
- 1/2 cup slivered almonds, lightly toasted (50 g)
For the dressing:
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- freshly squeezed juice from 1 large lemon
Instructions
- 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!
Nutrition
Notes
- Feel free to top it with a little feta cheese, if desired.
- Make it gluten-free: trade out bulgur for quinoa or millet.