Bulgur Salad w/ HoneyGlazed Chickpeas & Herb Tahini. You bet, I’m a HUGE fan of salads so prepare yourself. You’ll be seeing a lot of greens – reds, orange(s?), yellows, etc. The thing about hearty salads…aside from fitting in your plant protein for the day, they tend to go ALONG way. A small bowl full can fill you up (if you can resist – I can’t, not once I get going). They also refrigerate well, so devouring can be continued at a later time. Gotta love being able to skip the prep, cooking, & dishes for a day or two, especially when it tastes this good!
- 2 cups bulgur, cooked *as per package instructions
- 1 med./large fresh beet, washed/peeled & chopped
- 1 med. fresh yam, washed & chopped *skin left on
- 10-15 asparagus spears, washed & stemmed
- 3 green onions, chopped *white an light green portion only
- 1/2 cup feta cheese, crumbled
- lemon rind *left from HoneyGlazed Chickpeas
- extra virgin olive oil
- 2 cups (1 - 540ml can) chickpeas - rinsed & strained
- 1 lemon - zested, then halved
- 3 tbsp honey
- 1 tbsp coconut oil
- 1/4 tsp sea salt
- 1/4 cup tahini, stirred
- 2 tbsp sunflower oil
- 5 large fresh basil leaves
- 1 tbsp fresh dill, chopped
- 1 tbsp curly parsley, chopped
- 1 garlic clove, minced
- 1 small shallot, chopped *or 2-3 green onions
- 4 tbsp fresh lemon juice
- 1 tsp pure maple syrup
- 1/4 tsp sea salt
Roasted veggies...preheat the oven to 450*F. Add the chopped yams to a bowl, drizzle with olive oil, toss to coat, and pour onto a baking sheet. Repeat this step with the beets. Space apart the veggies so they have a little room on the baking sheet and sprinkle with sea salt. On a separate baking sheet add the prepared asparagus. Drizzle with a little olive oil and roll until coated. Sprinkle with sea salt.
Place the yams & beets in the oven. Cook for 30-45mins until tender, flipping halfway through. Add the asparagus to the oven when there's about 15-10mins remaining for the yams/beets. At the 6min mark, carefully roll the asparagus so another side is directly touching the baking sheet. Remove all veggies once tender and/or browning. *Asparagus should be just tender, not floppy.
Building the salad...in a bowl, add the cooked bulgur and herb tahini. Toss until evenly coated. Plate the bulgar. Top with the roasted veggies, green onions, feta cheese, and fresh lemon zest. Add a pinch of sea salt & pepper as needed.
In a pan over med./low heat, add a squeeze of fresh lemon juice, honey, coconut oil, and sea salt. Stir. Bring to a gentle boil and allow to cook for another 2mins without stirring. Turn to low. Add the chickpeas and half the fresh lemon zest. Stir/toss to coat. Continue cooking for another 3-4mins, gently stirring. The chickpeas should have a glaze forming over them and the honey/oil mixture, thickening. Remove from heat. Pour onto a piece of parchment paper and cool completely.
Add all of the listed ingredients to a high speed blender or use a hand held blender. While blending on high, slowly add the sunflower oil. Store in an airtight container in the fridge. Good for 3days.
~Roasted veggies...chop the yam into 2cm pieces & the beet into 1.5cm pieces - cooks faster.