Blackberry Cucumber Bulgur Bowl
Fresh and flavorful with a delightful crunch. Blackberries, cucumber, bulgur, and roasted chickpeas meld together to make the perfect summery dish.
Servings 4 people
Ingredients
For bulgur bowl:
- 1 cup dry bulgur
- 1 medium cucumber halved and thinly sliced
- 2 cups fresh blackberries washed
For roasted chickpeas:
- 1 (15oz) can chickpeas drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground black pepper
For dressing:
- 1/4 cup olive oil
- 1/2 lime juiced
- 1 tbsp fresh ginger grated
- 2 tsp dijon mustard
- 1/2 tsp salt
Instructions
- Boil 2 1/2 cups of water. Add bulgur and boiling water to a heat-safe bowl, cover with plastic wrap, and let sit for 20-30 minutes or until bulgur is tender. Drain excess water and rinse the cooked bulgur with cold water until cooled.
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with a silicone baking mat, parchment paper, or foil. Toss chickpeas with olive oil and seasonings and spread evenly onto prepared baking sheet. Roast in oven for 20-30 minutes or until golden brown and crispy. Stir every 10-15 minutes for even browning.
- In a small bowl, whisk together salad dressing ingredients.
- Layer individual bowls with bulgur, cucumber, and blackberries. Drizzle with dressing, top with roasted chickpeas, and serve.
Notes
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days. I recommend keeping the roasted chickpeas in a silicone storage bag at room temperature instead of in the fridge to maintain their crispiness.
- Double check that your dijon mustard is vegan if you're serving this dish to someone who follows a vegan diet as not all dijon mustards are vegan.
- Swap out the bulgur for your favorite whole grain if desired. Please note that other whole grains will have different cooking needs and adjust accordingly.
- Experiment with other berries or fresh veggies to make this recipe your own!