Ingredients

Herby chickpeas

1 540ml can chickpeas, drained and rinsed

2 tablespoons parsley, roughly chopped

2 tablespoons mint, roughly chopped

¼ cup finely diced red onion

½ teaspoon sumac

1 tablespoon olive oil

½ tablespoon red wine vinegar 

Salt and pepper to taste

Roasted Red pepper sauce

2 red peppers

¼ cup unsalted toasted almonds

1 clove garlic

¼ cup olive oil

½ lemon, juiced

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup steamed broccoli

1/3 cup shredded red cabbage

1 ½ cups cooked bulgur or couscous

10 cucumber slices 

Directions

1. Combine the chickpeas, parsley, mint, onion, sumac, olive oil, red wine vinegar, salt, and pepper in a bowl. Ideally, let the flavours meld for about 30 minutes before serving.

2. Preheat the oven's broiler and set the rack about 4-5 inches from the top. Line a baking sheet with aluminum foil and place the red peppers on their side so the stem is parallel with the sheet. Turn the red peppers as one side starts to get charred (about 3-4 minutes per side). Rotate until all sides are charred. Remove from the oven and loosely cover them with the foil so that the steam helps the skin shrivel away. Once cool enough to handle, the charred skin should peel right off. Break the pepper open removing the seeds and the stem and then place the red pepper into a food processor along with the almonds, garlic, olive oil, lemon juice, paprika, salt, and pepper. Blend until smooth about 2-3 minutes.

3. Plate up! Start by adding the bulgur to the base of the bowl, a few spoonfuls of chickpeas, broccoli, cabbage, and cucumber slices. Top with a drizzle of the red pepper sauce.