Warm bulgur salad with golden zucchini, roasted radishes, spiced chickpeas, and lemon chive yogurt

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Toss the radishes, chickpeas, and red onion with 2 tablespoons olive oil, cumin, smoked paprika, red pepper flakes, 3/4 teaspoon salt, and black pepper. Spread everything on a large baking sheet in a single layer.

2. 2

   2. Roast for 22 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until the radishes are tender, the onion is golden, and the chickpeas are lightly crisp.

3. 3

   3. Meanwhile, bring the water to a boil in a saucepan. Add the bulgur and 1/4 teaspoon salt, reduce the heat, and cook for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat, cover for 5 minutes, and fluff with a fork.

4. 4

   4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 4 to 6 minutes, stirring only as needed, until browned at the edges but still firm. Remove from the heat.

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   5. In a bowl, stir together the Greek yogurt, lemon zest, 2 tablespoons lemon juice, chives, honey, and a pinch of salt until smooth and creamy.

6. 6

   6. In a large bowl, combine the cooked bulgur with the browned zucchini, roasted radishes, spiced chickpeas, roasted onion, and parsley. Toss gently so the ingredients keep their texture.

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   7. Transfer the salad to a platter or divide among plates. Spoon the lemon-chive yogurt over the top and finish with the toasted sunflower seeds. Serve warm.