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Roasted Vegetables with Walnut
Cranberry Bulgur Salad
Yield: 1 Meal
CURRY ROASTED CHICKPEAS:
2/3 cup cooked chickpeas, rinsed and
drained if using canned
1/2 tablespoon olive oil
1/4 teaspoon each curry powder,
garlic powder, paprika and black pepper
Salt to taste
WALNUT CRANBERRY
BULGUR SALAD:
3/4 cup cooked bulgur
2 tablespoons chopped toasted walnuts
2 tablespoons dried cranberries,
coarsely chopped
1 tablespoon chopped green onion
1 tablespoon chopped fresh parsley
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
1/4 teaspoon coarse salt
1/8 teaspoon black pepper
ROASTED BROCCOLI AND CAULIFLOWER:
3/4 cup each fresh broccoli and cauliflower
2 teaspoons extra virgin olive oil
Salt and pepper to taste
4–5 FRESH OR DRIED FIGS
PREPARATION
1.
Prepare bulgur using package directions. Add remaining salad
ingredients. Toss to combine.
2.
Preheat oven to 425˚F. Pat chickpeas dry and roll on a towel to
remove skins. Spread chickpeas in a single layer on a baking sheet.
Toss with the olive oil, spices and salt.
Bake 30–40 minutes, tossing once midway.
Let chickpeas cool before packing.
3.
In the 425˚F oven: Spread broccoli and
cauliflower on baking sheet in a single
layer. Add olive oil, salt and pepper. Toss
to coat. Roast 15 minutes. Enjoy warm or
at room temperature.
4.
Pack figs for a sweet, fiber-rich treat.
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