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Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad.

Chantenay carrot, bulgar wheat and chickpea spicy salad anyone?

This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather.

Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

How To Make A Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad:

Serves: 6-8

Preparation time: 15 minutes

Cooking time: 40 minutes

You’ll Need:

What To Do:

  1. Heat the oven to 200º C.
  2. Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.
  3. Bake the carrots for about 30 min, mixing them halfway through.
  4. Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.
  5. Cook the bulgar wheat according to the instructions on the packet and let it cool down.
  6. Heat up a small pan and toast the coriander, caraway and cumin seeds until they are fragrant, shaking the pan frequently. Grind in a pestle and mortar with sea salt then add the maple syrup and olive oil.
  7. Assemble the cooled bulgar wheat, salad leaves and chickpeas in a bowl and top with roasted carrots and olives. Add fresh herbs, chopped hazelnuts and apple slices and pour the dressing over.
Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

Recipe Card:

Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

This fantastic salad is full of fresh ingredients and interesting flavours. Colourful and fragrant, its a bowlful of summer whatever the weather
Course Side Dish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Chantenay

Ingredients

  • 2 tbsp extra virgin olive oil
  • 4 tbsp pomegranate molasses
  • 1 small garlic clove, crushed
  • Salt and pepper
  • 500g Chantenay carrot, washed
  • 150g cooked chickpeas
  • 200g bulgar wheat
  • A handful of black olives, stoned and sliced
  • 100 g salad leaves
  • 1 red apple, cored and sliced
  • A handful of parsley, roughly chopped
  • 2 tbsp maple syrup
  • 2 tbsp extra virgin olive oil
  • 1 tsp coriander seeds
  • 1 tsp caraway seeds
  • 1 tsp cumin seeds

Instructions

  • Heat the oven to 200º C.
  • Tip the carrots onto a baking tray and pour the spice mixture over them. Give them a shake around to coat them.
  • Bake the carrots for about 30 min, mixing them halfway through.
  • Mix the olive oil, pomegranate molasses, garlic and seasoning together in a small bowl and set aside.
  • Cook the bulgar wheat according to the instructions on the packet and let it cool down.
  • Heat up a small pan and toast the coriander, caraway and cumin seeds until they are fragrant, shaking the pan frequently. Grind in a pestle and mortar with sea salt then add the maple syrup and olive oil.
  • Assemble the cooled bulgar wheat, salad leaves and chickpeas in a bowl and top with roasted carrots and olives. Add fresh herbs, chopped hazelnuts and apple slices and pour the dressing over.
Recipe and image courtesy of Chantenay Carrots.
Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad

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11 responses to “Chantenay Carrot, Bulgar Wheat And Chickpea Spicy Salad”

  1. Heather says:

    This is so pretty and sounds tasty as well!

  2. passion fruit, paws and peonies says:

    I love the addition of apples in this – fab recipe, thanks! xx Maria
    https://www.passionfruitpawsandpeonies.com

  3. Carol says:

    Great recipe – looks delicious!

  4. Ruth says:

    Sounds delicious. Lovely healthy recipe.

  5. Miz Helen says:

    This will be a fantastic salad,we will love it! Hope you are having a great week and thanks so much for sharing your awesome recipe with us at Full Plate Thursday!
    Miz Helen

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