Warm Bulgur Salad with Za’atar Roasted Carrots, Seared Cucumber, Crispy Chickpeas, and Lemon Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper. Toss the carrots with 2 tablespoons olive oil, the honey, 2 teaspoons za’atar, 1/2 teaspoon salt, and a pinch of black pepper. Spread them on the tray and roast for 22 to 25 minutes, until tender and browned at the edges.

2. 2

   Meanwhile, dry the chickpeas very well with a clean towel. Toss them with 1 tablespoon olive oil, the ground cumin, sweet paprika, 1/4 teaspoon salt, and a pinch of black pepper. Place them on an open section of the same tray or on a separate tray and roast at 220 °C / 425 °F for 20 to 25 minutes, shaking halfway through, until golden and crisp.

3. 3

   Bring the water to a boil in a saucepan with a pinch of salt. Add the bulgur, lower the heat, cover, and cook for 10 to 12 minutes, until tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

4. 4

   Heat a large skillet or grill pan over medium-high heat. Toss the cucumber with 1/2 tablespoon olive oil and a pinch of salt. Sear for 1 to 2 minutes per side, just until lightly charred in spots while still fresh and juicy. Remove from the heat.

5. 5

   In a small bowl, mix the Greek yogurt, garlic, lemon zest, 1 tablespoon lemon juice, 1 teaspoon of the remaining za’atar, half of the parsley, 1 tablespoon water, a pinch of salt, and black pepper. Stir until creamy.

6. 6

   In a large bowl, combine the cooked bulgur with the roasted carrots, seared cucumber, crispy chickpeas, the remaining parsley, mint, pumpkin seeds, 1 1/2 tablespoons olive oil, and 2 tablespoons lemon juice. Adjust with the remaining salt and black pepper to taste.

7. 7

   Serve the salad warm on plates or on a platter and spoon the lemon yogurt over the top. Finish with an extra pinch of za’atar if desired and serve immediately.