Photo: Anna Pelzer
Spiced bulghar, chickpea & squash salad
11 ingredients
Serves 4
openrecipes
If 'satisfying' and 'salad' aren't two words you'd put together, this warmly-spiced dish might change your mind
Estimated Nutrition (whole recipe, rough)
333
Calories
10g
Protein
16g
Fat
41g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
| Harissa | not in our table | 0 |
| Wheat | not in our table | 0 |
| Leaf | 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 butternut squash , about 1kg/2lb 4oz peeled, seeded and cut into small chunks
- 2 red peppers , seeded and roughly sliced
- 2 tbsp harissa paste
- 1 tbsp oil
- 140g bulghar wheat
- 600ml hot vegetable stock
- 1 garlic clove , crushed
- juice of ½ lemon
- 150g natural bio-yogurt
- 400g can chickpeas , drained and rinsed
- 180g bag baby leaf spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes