Warm Bulgar & Chickpea Salad With
Grilled Peppers & Avocado Salad
Ingredients:Avocado Dressing
1 ripe avocado, pitted, peeled and chopped, about 1 cup (250 mL)
3/4 cup (175 mL) water
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) fresh lemon juice
1/4 cup (60 mL) fresh lime juice
1 shallot, peeled, coarsely chopped
1 garlic clove, peeled
Salt and freshly ground pepper to taste
Salad
3 red peppers, halved, seeded
1/4 cup + 3 tbsp (60 mL + 45 mL) extra virgin olive oil, divided
1/2 tsp (2 mL) chipotle pepper powder
3/4 cup (175 mL) cracked bulgur
1 1/4 cups (310 mL) water
1 tsp (5 mL) fine sea salt, plus more to taste
1 can (540 mL) chickpeas, drained, rinsed
1 cup (250 mL) diced cucumber
1 cup (250 mL) diced plum tomato
1 cup (250 mL) diced red onion
1/2 cup (125 mL) sliced green onion
1/2 cup (125 mL) parsley leaves, roughly chopped
1/2 cup (125 mL) cilantro leaves, roughly chopped
1/4 cup (60 mL) fresh lemon juice
1 cup (250 mL) tortilla strips
1 ripe avocado, pitted, peeled and chopped, about 1 cup (250 mL)
3/4 cup (175 mL) water
1/4 cup (60 mL) extra virgin olive oil
1/4 cup (60 mL) fresh lemon juice
1/4 cup (60 mL) fresh lime juice
1 shallot, peeled, coarsely chopped
1 garlic clove, peeled
Salt and freshly ground pepper to taste
Salad
3 red peppers, halved, seeded
1/4 cup + 3 tbsp (60 mL + 45 mL) extra virgin olive oil, divided
1/2 tsp (2 mL) chipotle pepper powder
3/4 cup (175 mL) cracked bulgur
1 1/4 cups (310 mL) water
1 tsp (5 mL) fine sea salt, plus more to taste
1 can (540 mL) chickpeas, drained, rinsed
1 cup (250 mL) diced cucumber
1 cup (250 mL) diced plum tomato
1 cup (250 mL) diced red onion
1/2 cup (125 mL) sliced green onion
1/2 cup (125 mL) parsley leaves, roughly chopped
1/2 cup (125 mL) cilantro leaves, roughly chopped
1/4 cup (60 mL) fresh lemon juice
1 cup (250 mL) tortilla strips
Directions:
For the dressing, combine avocado, water, oil, lemon juice, lime juice, shallot, garlic, salt and pepper in a blender. Blend until smooth. Transfer to an airtight container and refrigerate until ready to serve. Dressing is best used the day it is made to avoid browning.
For the dressing, combine avocado, water, oil, lemon juice, lime juice, shallot, garlic, salt and pepper in a blender. Blend until smooth. Transfer to an airtight container and refrigerate until ready to serve. Dressing is best used the day it is made to avoid browning.
For the salad, preheat grill to high.
Toss pepper halves with 2 tbsp (30 mL) olive oil, chipotle and salt to taste. Grill until charred and tender, about 3 minutes per side. Transfer to a baking sheet. When cool enough to handle, cut into strips, and set aside.
Place bulgur, water, 1 tsp (5 mL) salt and 1 tbsp (15 mL) olive oil in medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and cook until tender, about 12 minutes. Remove from heat and let stand, covered, 10 minutes. Remove lid and fluff with fork.
While bulgur is still warm, transfer to a large mixing bowl. Add chickpeas, cucumber, tomato, red onion, green onion, parsley, cilantro, lemon juice, 1/4 cup olive oil and salt to taste. Mix thoroughly.
Spoon avocado dressing on bottom of serving dish. Pile salad in centre of dish, then top with grilled peppers and tortilla strips. Serves 4 to 6
Place bulgur, water, 1 tsp (5 mL) salt and 1 tbsp (15 mL) olive oil in medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and cook until tender, about 12 minutes. Remove from heat and let stand, covered, 10 minutes. Remove lid and fluff with fork.
While bulgur is still warm, transfer to a large mixing bowl. Add chickpeas, cucumber, tomato, red onion, green onion, parsley, cilantro, lemon juice, 1/4 cup olive oil and salt to taste. Mix thoroughly.
Spoon avocado dressing on bottom of serving dish. Pile salad in centre of dish, then top with grilled peppers and tortilla strips. Serves 4 to 6
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