Fig & Feta Bulgur Wheat Vegan Salad
Savory, sweet and even a little bit spicy! This dish literally explodes with flavour with every bite! Yum!
- 1 Red Onion Diced
- 1 tbsp Olive Oil Extra Virgin is always best
- 2 tsp Smoked Paprika Heaped
- 1 Cup Bulgur Wheat
- 2 Cup Water
- 1/4 Cup White Wine
- 1 Tin Chickpeas
- 1/2 tsp Cayenne Pepper
- 200 g Vegan Feta Cheese
- 4 Fresh Figs (not the dried ones)
- 1 Handful Coriander Fresh
- 1/4 Lemon
- Salt and Pepper
Heat a little olive oil in a pan and add the red onion. Cook for 3 minutes until the onions have softened.
Sprinkle the smoked Paprika over the onion and give it a stir to make sure everything is coated. Cook for 2 minutes.
In the 2 minutes waiting take a saucepan and add 2 cups of water and turn up the heat.
Add 1/4 cup of white wine to the onion. Smell how good that is!
Drain and rinse 1 tin of chickpeas and add to the skillet. Give it a mix.
Add 1 cup of bulgur wheat to the now boiling water and turn off the heat.
At this point add the cayenne pepper to the skillet and some salt and pepper to the bulgar wheat
Cube cut a whole block of vegan feta cheese and add it to the skillet pan. Give it a mix. The feta will melt giving a rich creamy texture.
Cut 4 fresh figs in half, Scoop out the flesh from the skin with a spoon and cut the fresh figs into chunks. Add them to the pan.
Take a handful of coriander and chop it all up. Add most of it to the pan leaving only a little for garnishing your plate.
Add some salt and pepper and give it all a good mix.
Drain your bulgur wheat which should have now soaked up all the water. Add this to the skillet pan and again give it a mix. Add a little squeeze of lemon if you have one!
Serve it up in two bowls and enjoy 🙂
Calories: 739kcalCarbohydrates: 92gProtein: 11gFat: 38gSaturated Fat: 27gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 31mgPotassium: 707mgFiber: 18gSugar: 20gVitamin A: 1481IUVitamin C: 14mgCalcium: 92mgIron: 3mg