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Bulgur Salad with Roasted Tomatoes and Chickpeas
Elle

Middle Eastern Roasted Tomatoes and Chickpeas with Bulgur

5 from 2 votes
A delicious Middle Eastern inspired bulgur salad that combines flavors of roasted tomatoes and chickpeas with the fresh flavors of crisp cucumber and fresh herbs. A satisfying and healthy recipe that will keep your vegetarian and vegan friends happy!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Salad
Cuisine: Mediterranean

Ingredients
  

For tomatoes:
  • 450 g mini Roma tomatoes or cherry tomatoes, halved (a mix of varieties is best)
  • 2 tablespoon extra-virgin olive oil
  • 2 teaspoons sumac (found at Turkish, Greek and Mediterranean markets)
For the chickpeas:
  • 1 x 400 g can organic chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cumin
  • sea salt and freshly ground pepper, to taste
To assemble the salad:
  • 3/4 cup bulgur (150 g)
  • 1 mini cucumber, diced
  • 1 small red onion, finely diced
  • small bunch fresh cilantro, chopped (alternatively use flat-leaf parsley)
  • juice from half a medium lemon
  • 25 g lightly toasted pine nuts to garnish

Instructions
 

  1. Preheat oven to 375°F / 180°C and line a baking sheet with parchment paper.
  2. In a large bowl, add the tomatoes and toss together with the olive oil and sumac. Arrange on half of the prepared baking sheet, cut side facing up, in a single layer.
  3. In a second bowl, add the chickpeas, olive oil and cumin; toss to combine. Season with salt and pepper. Arrange on the other half of the prepared baking sheet in a single layer.
  4. Roast in the preheated oven for 20 minutes or until soft and the tomatoes start to burst a little.
  5. Meanwhile, toast the pine nuts and prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, if necessary. Cover and set aside.
  6. Transfer the cooked bulgur to a serving bowl. Add the roasted tomatoes and chickpeas. Gently toss to combine. Add the cucumber, red onion, fresh herbs and lemon juice. Season with salt and pepper to taste, and again toss gently. Garnish with the pine nuts. Serve warm or at room temperature. Enjoy!
  7. PS) this also tastes great as leftovers served chilled.

Notes

  • I transfer the entire contents from the parchment paper lined baking sheet to the serving bowl with the bulgur. This means the oil and any juices from the tomatoes is also added to the salad. Therefore no extra oil is needed for the dressing. However, feel free to top this dish with a little extra drizzle of olive oil, if desired.
  • I used half a lemon for the dressing, which I found sufficent. Feel free to taste and adjust to your preference.

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