Bulgar Salad with Chickpeas and Roasted Peppers for 2 - $14.00

A wonderful vegetarian salad with a flavourful spiced cumin dressing. Serve on a bed of lettuce. Great for a main course, or take to a summer barbeque for a side dish!
Cooking time 15-20 minutes - Stovetop

 
Cooking Instructions

Food Safety Tips Prior to Cooking:

Store in freezer until 48 hours prior to cooking.
Set in pan & thaw in refrigerator.
Cook to internal temperature of 74C/165F.

Cooking Instructions:

Preheat oven to 190C/375F.

Spread pita wedges on a baking sheet; spray with cooking oil and sprinkle with salt if desired. Bake for 10 minutes, or until wedges are crisp.

Place Bulgar in a large bowl. Add 3 cups of boiling water and set aside, stirring occasionally until bulgar has softened; 15-20 minutes.
Add chickpeas and roasted red peppers and contents of dressing bag to bulgur and stir to combine.
Line each individual plate with fresh lettuce leaves (not included). Mound bulgar salad over the lettuce and tuck several pita wedges around the plate.



Nutritional Information

Per Serving: 632 Calories; 17g Fat (22.9% calories from fat); 19g Protein; 106g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 931mg Sodium.

Mildly Spicy
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