Bulgur Salad with Crispy Chickpeas | Hearty Tuscan Lunch
(0)
30 min
Quick
Sezamo
O salată toscană consistentă și plină de savoare, ideală pentru un prânz de toamnă hrănitor. Boabele de bulgur hidratate se îmbină perfect cu năutul rumenit la cuptor cu boia dulce și oregano, frunzele proaspete de spanac baby, roșiile uscate aromate și fulgii de parmezan, totul completat de un dressing fin de ulei de măsline extra virgin și oțet balsamic.
Preparation method
Preparing ingredients and roasting chickpeas
Preheat the oven to 200°C and line a baking sheet with baking paper. Drain the chickpeas well and pat them dry with a paper towel to remove excess moisture.
Place the chickpeas on the baking sheet, drizzle with half of the extra virgin olive oil, and sprinkle with sweet paprika, dried oregano, sea salt, and ground black pepper. Toss well and bake for 20-25 minutes, until golden and crispy.
Cooking bulgur and assembling
Meanwhile, pour the bulgur into a heatproof bowl and add 300 ml of lightly salted boiling water. Cover the bowl with a plate and let it hydrate for 15 minutes, then fluff it gently with a fork and let it cool to room temperature.
Chef's tip
For extra crispy chickpeas, ensure the beans are completely dry before seasoning and baking them.
If you are preparing the salad ahead of time for meal prep, store the crispy chickpeas separately and add them right before serving to keep their crunchy texture.
20 min
Under an hour
