Moroccan Spiced Bulgur and Chickpea Salad

Infused with the warm, aromatic spices of North Africa, this Moroccan Spiced Bulgur and Chickpea Salad is a vibrant, nutrient-packed dish that tantalizes the taste buds. Featuring fluffy bulgur wheat, protein-rich chickpeas, and a colorful medley of fresh vegetables, this salad is elevated with dried apricots for a hint of sweetness and crunchy toasted almonds. A zesty dressing of olive oil, lemon juice, cumin, cinnamon, and coriander ties it all together, creating a perfect balance of savory and sweet flavors. Ready in just 25 minutes, this versatile salad is ideal for meal prep, a light lunch, or a nutritious side dish. Serve it chilled or at room temperature, and let the Moroccan-inspired spices transport you to culinary bliss!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup bulgur wheat
• 2 cups water
• 1.5 cups cooked chickpeas (rinsed and drained)
• 1 large red bell pepper (diced)
• 1 medium cucumber (diced)
• 0.5 medium red onion (finely chopped)
• 0.25 cup fresh parsley (chopped)
• 0.25 cup fresh cilantro (chopped)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon ground coriander
• 0.5 teaspoon paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup dried apricots (chopped)
• 0.25 cup slivered almonds (toasted)

Directions

Step 1

In a medium saucepan, bring the water to a boil. Add the bulgur wheat, cover, reduce heat to low, and simmer for 10 minutes or until the water is absorbed and the bulgur is tender. Remove from heat, fluff with a fork, and let cool to room temperature.

Step 2

While the bulgur cools, prepare the vegetables by dicing the red bell pepper, cucumber, and onion, and chopping the parsley, cilantro, and dried apricots.

Step 3

In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground cinnamon, ground coriander, paprika, salt, and black pepper to create the dressing.

Step 4

In a large mixing bowl, combine the cooled bulgur, cooked chickpeas, diced vegetables, chopped herbs, and dried apricots. Pour the dressing over the mixture and toss gently to coat everything evenly.

Step 5

Taste the salad and adjust seasonings if needed. For extra brightness, add a little more lemon juice or a pinch of salt.

Step 6

Just before serving, sprinkle the toasted slivered almonds over the salad for added crunch and flavor.

Step 7

Serve at room temperature or chilled. This salad can be made a day ahead for more developed flavors.

Nutrition Facts

Serving size	(1744.2g)

Amount per serving	% Daily Value*
Calories	1970.9

Total Fat 69.9g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1781.6mg	0%
Total Carbohydrate 300.9g	0%
Dietary Fiber 75.4g	0%
Total Sugars 60.4g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 613.1mg	0%
Iron 24.1mg	0%
Potassium 3958.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.0%

Protein: 12.7%

Carbs: 57.3%