The bulgar was a light, nutty, healthier alternative to rice and nobody pushed away their plate so that's always a good sign. This dish ended up being a combination of several recipes since it sounded good to add cooked chickpeas, nuts and berries, as suggested by various authors. Next time, I'll make sure to choose vegetables that stay relatively crunchy during roasting, like the asparagus and carrots, and perhaps skip the peppers, which got a big mushy even though I was keeping an eye on them.
Springtime Bulgar Salad
serves four as a side dish
an assortment of vegetables, cut into bite-sized pieces (I used asparagus, carrots, red onion and yellow, orange and red peppers)
2 tbsp extra-virgin olive oil
1 cup bulgar
juice of one lemon
1 cup cooked chickpeas
some toasted almonds
some dried cranberries
Toss veggies with some olive oil and salt and pepper on a baking sheet and roast in oven at 425 degrees, for about 20 minutes, until veggies are tender but not mushy.
Meanwhile, boil two cups of water, then add bulgar and cover and reduce heat to simmer for 10 minutes or until water is absorbed. Toss with the roasted vegetables and chickpeas, add lemon juice and top with the nuts and berries.
Rest of the week
May 8 Mother's Day dinner out at Relish
May 9 Grilled maple salmon with bulgar salad