Photo: Anna Pelzer
Tangy Summer Vegetable Salad with Bulgur
15 ingredients
Serves 4.
openrecipes
Bell peppers, eggplant and zucchini are all at their best in summer. Here they are simply grilled, then tossed with a vibrant mustard vinaigrette. Blue cheese and walnuts add richness, while chickpeas add protein to this plentiful salad.
Estimated Nutrition (whole recipe, rough)
537
Calories
18g
Protein
28g
Fat
53g
Carbs
Counts 15 of 18 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 Tbs. Dijon mustard
- 3 Tbs. sherry vinegar
- 1 large shallot, minced
- 1/2 cup extra-virgin olive oil, plus more as needed
- 3 Tbs. minced fresh flat-leaf parsley, plus torn leaves for garnish
- Coarse kosher salt and freshly ground pepper, to taste
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1 cup bulgur wheat
- 1 1/2 cups water
- 2 red bell peppers, quartered lengthwise
- 2 yellow bell peppers, quartered lengthwise
- 3 Asian eggplant, cut lengthwise into thirds
- 3 zucchini, cut lengthwise into thirds
- 1/2 cup blue cheese, crumbled
- Coarsely chopped walnuts for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes