Bulgur Wheat, Beet and Chickpea Medley

As I start to train for my fourth half marathon, I’m reminded how important it is to fuel my body with the right nutrients — alongside stretching, getting plenty of sleep and of course taking care of my body when it hurts. For my normal green salads to have the right combo of nutrients, I need to be more thoughtful about getting the right mix of protein and carbs.

A grain salad full of vegetables is the perfect dish for high-intensity training. This dish, in particular, is characterized by a nutty texture from the bulgur wheat, a heartiness from the beets and chickpeas, a creamy element from the goat cheese and a sweetness from the honey dressing.

Bulgur Wheat, Beet and Chickpea Medley


> 1 cup bulgur wheat
> 1 can chickpeas, drained and rinsed
> 4 large beets, cut into bite-size pieces
> 5 cups green beans, cut into bite-size pieces
> 2 tablespoons olive oil
> 2 tablespoons honey
> salt and pepper
> 4 tablespoons goat cheese
> 1/4 cup roasted sunflower seeds


Cook the bulgur wheat in a medium saucepan, about 15 minutes. Preheat oven to 400°F. Meanwhile, whisk together the olive oil and honey. Mix beets with half of the dressing. Place in a baking pan lined with foil. Roast about 20 minutes. Add chickpeas to beets after about 10 minutes.

Steam green beans in a small saucepan. Combine the bulgur, chickpeas, green beans, beets and the remaining dressing. Season with salt and pepper. Top with crumbled goat cheese and sunflower seeds.

Makes 4 servings.

Adapted from Nourish: The Fit Woman’s Cookbook.


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