BULGUR AND CHICKPEA SALAD WITH ROASTED ARTICHOKES
Quartering and roasting the artichokes instead of steaming them whole intensifies flavor and cuts down on preparation time for this salad. My initial idea here was to stuff the artichokes with the salad and steam them. But that took a lot of time, and diminished the flavor of the salad. So I trimmed and cut the artichokes into wedges, tossed them with olive oil and roasted them. The roasted artichokes tasted so wonderful that I'll be inclined to cook them this way from now onhereon in. They are perfect served atop or on the side of this lemony grain, chickpea and herb salad. The bulgur will keep for 4 or 5 days in the refrigerator, and can be frozen. The artichokes can be roasted several hours or even a day ahead but are best when freshly roasted.
Provided by Martha Rose Shulman
Categories salads and dressings, appetizer, main course, side dish
Time 50m
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Trim artichokes and cut medium artichokes into quarters, cut large ones into 6ths or 8ths, rubbing cut surfaces with lemon and placing the pieces in a bowl of water acidulated with lemon juice as you work.
- Drain artichokes and dry as thoroughly as you can with paper towels. Line a sheet pan with parchment paper and toss artichoke wedges with the olive oil and salt and pepper to taste. Take care to coat all cut surfaces with olive oil.
- Place in oven and roast for 30 to 40 minutes, turning artichokes every 10 minutes, until the hearts are tender and edges of the leaves are browned, even charred.
- Meanwhile, make bulgur salad. Place bulgur in a bowl with salt to taste (I use 1/2 to 3/4 teaspoon kosher salt) and pour on 2 cups hot or boiling water. Allow to sit for 20 to 25 minutes, until most of water is absorbed. Drain and press against strainer to remove excess water.
- While bulgur is soaking, make dressing. Mix together lemon juice, garlic, mustard, and salt to taste. Whisk in olive oil. Toss with bulgur in a bowl. Add remaining ingredients, toss together, taste and adjust seasonings.
- Spoon bulgur salad onto a platter or onto plates. Garnish with artichoke wedges, and serve.
Nutrition Facts : @context http, Calories 523, UnsaturatedFat 24 grams, Carbohydrate 59 grams, Fat 30 grams, Fiber 18 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1147 milligrams, Sugar 6 grams, TransFat 0 grams
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Rana_ huzafa_020
[email protected]This salad is a delicious and easy way to get your daily dose of vegetables.
John Portelli
[email protected]I love this salad! It's so refreshing and healthy.
Uzma Azam
[email protected]This salad is a must-try! It's packed with flavor and texture.
Samantha Little
[email protected]This is one of my favorite salads. It's so easy to make, and it's always delicious. I love the combination of bulgur, chickpeas, and roasted artichokes.
Amos Jepes
[email protected]I've made this salad several times now, and it's always a hit. It's a great potluck dish, and it's also a great way to use up leftover bulgur and chickpeas.
Nyanyok JBT
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted artichokes, and they always ask for seconds of this salad.
Hakm Ali
[email protected]I'm not a big fan of salads, but this one is really good. The roasted artichokes add a nice smoky flavor, and the dressing is very tasty. I would definitely recommend this salad to others.
ona collins Nnaemeka
[email protected]This salad is a great healthy option for lunch or dinner. It's filling and satisfying, but it's also low in calories and fat. I also like that it's a vegan dish, so it's a great option for people who are following a plant-based diet.
Zafar Sidiqi
[email protected]I love the simplicity of this salad. It's made with just a few simple ingredients, but it's packed with flavor. I also like that it's a very versatile salad. You can add or remove ingredients to suit your own taste.
Rifat Gamin
[email protected]This salad is a great way to use up leftover bulgur and chickpeas. I had some extra from another dish, and this was a great way to use them up. The salad was very tasty, and it was a great way to get my daily dose of vegetables.
Md Aladdin
[email protected]I made this salad exactly as the recipe stated, and it turned out perfectly. The flavors were well-balanced, and the salad was very refreshing. I will definitely be making this salad again.
Deebas Chhetri
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with healthy ingredients, like bulgur, chickpeas, artichokes, and fresh herbs. I also like that it's a relatively low-calorie dish.
Shokti Roy
[email protected]I'm not a big fan of artichokes, but I really enjoyed this salad. The artichokes were roasted perfectly, and they had a lovely smoky flavor. The bulgur and chickpeas were also cooked perfectly, and the dressing was very tasty.
RDX- 20
[email protected]This salad is a great make-ahead lunch or dinner option. It's easy to transport, and it holds up well in the refrigerator. I like to make a big batch on the weekend, and then I have lunch for the rest of the week.
Angela Graziano
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the unique combination of flavors and textures. I will definitely be making this salad again.
Samiya Thomas
[email protected]This salad is a great way to use up leftover roasted artichokes. I had some extra from another dish, and they were perfect in this salad. The dressing is also very tasty - I used a combination of lemon juice, olive oil, and fresh herbs.
Mayson Atkinson
[email protected]I love the combination of bulgur and chickpeas in this salad. They're both so filling and nutritious, and they work really well together. The roasted artichokes are also a great addition - they add a nice smoky flavor.
Nehla dridi96
[email protected]This salad is a delightful burst of flavors and textures. The roasted artichokes add a smoky, savory note, while the bulgur and chickpeas provide a hearty, nutty base. The dressing is tangy and herbaceous, tying all the ingredients together perfectly