A bulgur salad is a healthy and delicious side dish. Bulgur is a whole wheat grain that has been broken up and partially pre-cooked. Although bulgur is mostly used as a garniture salad, it is also a tasty alternative to rice or couscous or any other type of grain such as barley or quinoa. Like other cereals, bulgur contains lots of fiber and low fat. This makes it suitable for low-calorie dishes.
One and a half teaspoon sweet paprika
150 g cooked bulgur
1 spoon ground cumin
Olive oil 1-2 spoons
1/2 spoon coriander
500 g organic chickpeas, pour the water off and rinse
1/2 teaspoon cinnamon
1 teaspoon black pepper
1/2 teaspoon sea salt
Small eggplants about 500 g and cut into 2 cm pieces
250 g cherry tomatoes
1 bunch of parsley, minced
2 tablespoons fresh mint leaves,
Lemon juice freshly squeezed
Feta cheese for serving
Steps To Prepare Bulgur Salad
Preheat the oven to 200 ° C and lay out a baking tray with baking paper. Mix the spices and olive oil in a medium bowl. Then add the chickpeas and spread together on the prepared baking tray. Roast the mix for 15 minutes in the oven. Then shake the plate well, so that everything is roasted finely. Remove the baking sheet from the oven and add the tomatoes. Then roast again in the oven until the eggplant is soft and slightly brown.
In the meantime, you can cook the bulgur according to the package instructions. Place the boiled bulgur and the roasted eggplant, the chickpeas and the tomatoes in a large serving bowl. Then add the herbs and spread the lemon juice over it. Then season with salt and pepper to taste. Finally, spread the feta cheese over the salad and serve.