Bulgur Wheat Salad with Roasted Veggies

PREP TIME: 25 MINUTES
SERVINGS: 2-6

About

This is a great side dish, but in our home, it’s usually enjoyed as a light dinner on its own. It keeps well in the fridge, so you can make extra and have leftovers for a quick lunch later. If you’re hosting a summer picnic, simply double or triple the ingredients and prepare it the day before to make things easier when your guests arrive. It’s a perfect match for BBQ. Enjoy!

Ingredients

200 g bulgur wheat
2 bell peppers (preferably different color)
500 g porcini mushrooms
1 zucchini
1 smaller size broccoli head
1 can chickpeas
100 g walnuts
Large bunch of parsley (min. 100 g)
2-3 TBSP rapeseed oil
Juice of 1 lemon
2-3 TBSP olive oil
2-3 TBSP balsamic vinegar
Salt and pepper to taste

Instructions

Cook the bulgur wheat following the package instructions. Once cooked, rinse it under cold water.

In the meantime, cut the peppers, mushrooms, and zucchini to your preferred size (I like them in small cubes for this salad). Heat the rapeseed oil in a large pan, then add the chopped vegetables. Cook on medium to high heat for 10-15 minutes, stirring regularly.

In a large salad bowl, combine the bulgur, roasted vegetables, chickpeas, parsley, and walnuts. Add salt and pepper to taste, and drizzle with a dressing made of olive oil, lemon, and balsamic vinegar. Toss to combine.

Serve immediately or refrigerate for up to 3 days.