Warm Bulgur Salad with Roasted Carrots, Chickpeas and Feta

A filling lukewarm salad made with bulgur, oven-roasted carrots and chickpeas, topped with creamy feta, yogurt-lemon dressing and crunchy pomegranate seeds. A vegetarian meal that keeps you full.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Bulgur (fine grind)
• 300 ml Water
• 1 can Chickpeas (canned, drained)
• 300 g Carrots
• 1 pc Red onion
• 1 pc Garlic clove
• 1 tsp Cumin, ground
• 1 tsp Paprika powder, sweet
• 3 tbsp Olive oil
• 100 g Feta
• 60 g Arugula
• 3 tbsp Pomegranate seeds
• 0.5 bunch Parsley
• 1 pc Lemon (juice and zest)
• 150 g Yogurt (3.5% fat)
• 1 tsp Honey
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Peel the carrots, halve lengthwise or cut into thick sticks, and toss with 1 tbsp olive oil, cumin, paprika powder, salt and pepper.
2. Spread the carrots on a baking sheet and roast in the oven for about 25 minutes, until soft and lightly browned.
3. Rinse the chickpeas and let them drain. Cut the onion into fine rings and finely chop the garlic clove.
4. Put the bulgur into a pot with 300 ml water and a pinch of salt, bring to a boil, then cover and let it simmer gently over low heat for 10 minutes, then let it rest for 5 minutes.
5. For the dressing, stir the yogurt together with the juice and some zest of the lemon, the honey, salt and pepper.
6. Fry the chickpeas in a pan with 1 tbsp olive oil for about 5 minutes, until they take on a little color. Add the garlic and onion briefly and fry until everything is fragrant.
7. Coarsely chop the parsley and wash the arugula and spin it dry.
8. Fluff the bulgur with half of the olive oil and mix it in a large bowl with the arugula, parsley and chickpeas.
9. Spread the carrots over the top, crumble the feta and sprinkle with pomegranate seeds, then serve with the yogurt dressing.